2 fat stewing chickens, any size, but fat

Stew cut up chicken adding salt, pepper, celery and onion, as much as desired. Let cook until chicken is tender and make dough as follows:

1 1/2 c. flour
1 tsp. baking powder
1 tbsp. lard
Salt

Water enough to hold together just as in pie crust, mix and roll as thin as pie crust. Cut into two inch squares. Next take all chicken out of kettle and de- bone.

Put layer of chicken on bottom of kettle, then layer of dough. Salt and pepper each layer. Put layer after layer until chicken and dough are all used up.

Pour the hot chicken broth from stewing over chicken and dough. Simmer (DO NOT BOIL) with lid on for approximately 20 minutes.