one full pint sifted flour (1 lb.)
two even teaspoonfuls active dry yeast
1/2 teaspoon salt

Wet this with enough milk or water to drop from spoon in a ball; remove your meat or chicken; drop in the balls of dough; cook five minutes in the liquor.

Place around the edge of platter, with the chicken or meat in center. Season the liquor and pour over.