Stewing chicken
Onion
Salt
Pepper
8 lg. ears corn
2 hard boiled eggs
Rivels

In iron stewing pot put cut up chicken (hen best) and plenty of water, add onion, pinch of salt (scant to taste) and peppers (same). Stew until tender. Remove chicken and cut into hunks. Put back in broth with corn cut from ears. Make rivels by mixing a couple hands full of flour (about 1 1/2 cups), pinch of salt and raw egg. Mix together with fingers to form crumbs. Add these to broth and boil 15 minutes more. Drop in chopped hard boiled eggs and serve at once. This was a main dish served in the early 1800's.