1 fat hen
Salt & pepper to taste

Boil hen until tender and you have about 2 1/2 quarts of chicken stock. Let chicken cool while you make up dumplings.

DUMPLINGS:

2 c. flour
1 egg, beaten

Add enough chicken stock to mix up flour stiff enough to roll out good. Roll out dumplings. Cut in strips, let set for about 1 hour.

Debone hen and put back into stock. Let it come to a good boil, drop dumplings in and turn heat down and let simmer until dumplings are done.