1 hen (your family size)
3/4 c. chicken livers
1 stick butter
5 qt. water
Salt and pepper to taste
4 c. plain flour
3/4 c. warm water

Clean chicken, cut in pieces and boil in 5 quarts of water. Salt and pepper and let season for several hours or overnight. Take chicken from stock and debone.

Add flour and warm water together to make the dumplings. Roll out thin. Better if they have time to dry some. Cut into strips. Add to boiling stock, one at a time. Reduce heat while adding, they stick easily. Cook 8 to 10 minutes, uncovered.