3 1/2 lb. fryer (cut for frying)
Salt & Pepper to taste
1/2 c. plain flour (in bag for coating chicken)
Fat for frying chicken

Salt and pepper cut up chicken and place in bag with flour and shake until coated. Drop in deep fat and fry until golden brown (looks like fried chicken). Remove from fat and drain off all but 1/2 cup left in pot (cut pieces into small pieces and put back in pot). I use a Presto Kitchen Kettle. Cover with 2 quarts of water. Salt to taste.

DUMPLINGS:

2 qt. plain flour (for a nest)
1 egg, beaten
2/3 c. milk
1/2 tsp. salt
1/3 c. Crisco

Break egg in a cup and beat until mixed. To this add 2/3 cup milk and 1/2 teaspoon salt. Pour this mixture into the nest. Add 1/3 cup Crisco; mix by hand until firm rolling dough.

Divide into 3 equal parts and roll out on a floured paper bag (cut a large bag open with ends off and spread open).

Roll each of 3 parts until thin 1/8" and cut with a pizza roller or knife and drop into boiling water, until all cut up strips have been dropped. Add 2 tablespoons butter and 1 cup milk. Add more black pepper if desired (I do). Turn down to low until ready to serve.