2 lb. beef, pork or chicken
1 beaten egg
1 1/2 c. sifted flour
1 tsp. salt
1/2 c. milk

Cook meat in boiling water until done. Skim off until just broth is left. Set aside.

Add salt and milk to beaten egg and stir into flour to form a smooth batter. Drop by teaspoons into salted boiling water. Cover tightly and cook 15 minutes being careful not to lift the lid during this time. Drain in colander. Serve with meat. Makes 8 dumplings.