1 young pheasant, cut in serving pieces
1 qt. water
3 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
2 c. flour
1 egg
3/4 c. milk

Place pheasant in heavy saucepan; add water, 1/4 teaspoon salt, pepper and onions. Bring to a boil; reduce heat and simmer until pheasant is tender. Combine flour, remaining salt, egg and milk; drop by tablespoonfuls into pheasant broth. Cover and simmer for 15 minutes.