1 chicken (I use necks, wings, backs, legs) or 2 lb. stewing beef
Salt to taste
1 onion (optional)
4 potatoes

Cook chicken and onion in 3 quart water about 1 hour; until done. Remove chicken from broth and cool. Remove from bone. Set aside. Potatoes should be sliced 1/4 inch thin.

hile chicken is cooking make dough:

2 c. flour
1/2 tsp. salt
2 eggs
2 to 3 tbsp. water

Mix flour, salt, eggs and water to form stiff dough. Knead with your hands. Divide dough and roll thin on a floured surface. Cut into 2 inch squares. When chicken is ready to put back in broth. Put a layer of dough, chicken, and potato slices into boiling broth. Cook until potatoes and dough are tender. Turn heat down after all is added and put lid on. About 30 minutes.