1 stewing chicken
4 c. broth
1/2 c. fat from chicken, optional
1/2 c. flour
1 c. milk
Salt and pepper to taste
1 c. milk
1/4 c. butter
1 c. flour
1/2 tsp. salt
3 eggs, beaten

Stew the chicken in salted water until tender. Remove meat from bones. Measure out 4 cups broth into saucepan. Add 1/2 cup chicken fat, which has been skimmed off the broth. (It is good to chill the broth until the fat rises to the top.) Make a smooth paste of 1/2 cup flour and 1 cup milk. Stir into broth with salt and pepper to taste. When slightly thickened, add chicken to gravy. Keep hot while dumplings are being made.

Combine 1 milk, 1/4 cup butter in a saucepan. When this is hot, stir in 1 cup of flour which has been mixed with the 1/2 teaspoon salt. Add this all at once and continue cooking and stirring vigorously until mixture leaves sides of pan. Let it cool slightly and then beat in eggs, one at a time until smooth and satiny. Put hot chicken mixture into casserole and drop tiny dumplings by teaspoon over the top. Bake at 350 degrees for 20 minutes. Increase to 375 degrees for 20 more minutes, or until golden in color. Serve immediately. GREAT!!!!!