1 stewing hen
2 qts. or more water
1 tbsp. salt
Pepper to taste
1 egg
1 c. chicken broth, cooled
Enough self-rising flour to make very thick dough

Cover hen with water, add salt and pepper and cook until done, remove and cool. Take skin off, remove chicken from bone, set aside.

Put one cup of broth in large bowl, add egg and beat, then add enough flour to make very stiff dough, turn out on floured board and knead until stiff. Roll to 1/4 inch thick, cut in strips and then cut strips into 2-inch pieces. Bring broth to boil, add dumplings one at a time, dunk with a large spoon. Cook 10 minutes, add chicken and cook 5 minutes more.