1 hen or 2 fryers
3 c. sifted flour
1 scant tsp. salt
1 egg, beaten

If fryers are used, cook with two bouillon cubes. Season, cook until tender, bone and cut up.

Mix flour and salt and add to egg which has been mixed with approximately 1 cup of chicken broth. Roll dough out thin, cut into strips and place in boiling broth, a few pieces at a time. Add chicken meat. If used the first day, add 1 cup milk and simmer the last 15 minutes of cooking.