1 (3 lb.) stewing chicken
2 tsp. black pepper
2 tsp. salt
1 stick butter

Cut up chicken and boil in a large pot until well done. Remove chicken from broth and let cool. Cut chicken into smaller parts. In the broth add a layer of chicken and a layer of pastry. Dot with butter, sprinkle with salt and pepper. Continue layers until all chicken and pastry has been used. Cover with water added to broth. Simmer slowly uncovered until pastry is well done. Do not stir.

DUMPLINGS:

3 c. flour
2 tbsp. shortening
1/4 c. water
1/4 c. milk
1 c. grated carrots (opt.)

In a bowl, mix flour and shortening with hands, add milk and water as needed to make a stiff dough. Roll thin on a floured board. Cut dumplings in 1" wide strips and 2" long. Add in layers between cooked chicken. Delicious. Cook, uncovered on low heat.