under tender (may use large fryer but hen is better). Remove
from broth and cut into chunks. Salt and pepper broth to
taste. Drop meat back into broth.
Mix Flour and
add shortening. Mix with a
small amount of cols water until medium dough
consistency and refrigerate about 2 hours. Knead real well
until it is spongy and rolls out easily without tearing.
Roll out very
thin. Cut into 2 inch squares and drop in chicken broth. Cook
20 to 25 minutes.
boiled eggs into pot and add enough milk to get consistency
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