3 - 4 lb. baking hen
2 or 3 pieces celery
2 or 3 pieces onion
salt to taste
pepper to taste

Take one cup of broth and set aside to cool. Put the rest of the broth back in pot.

Dumplings:

2 1/2 c. all purpose flour
1 large egg, yolk only (2 if small)
1 c. broth

Mix all together and knead thoroughly. (You may have to add some liquid.) Roll dough out thinly, on a board. Use a very sharp knife to cut into small blocks. Drop blocks into boiling broth. Cook from 4 to 5 minutes. Add chicken back to dumplings for about 2 minutes and serve hot.