Martha Pafford'S Chicken And Dumplings - cooking recipe

Ingredients

1 (2 to 3 lb.) hen, cooked, boned and chopped
2 eggs
flour
salt and pepper

Preparation

Break eggs in bowl; mix in enough flour to absorb liquid. Stir until a thick, stiff batter.
Knead dough.
Roll out on floured wax paper with rolling pin as thin as possible.
Let lay for 1 hour.
Cut in narrow strips, length and width, forming a cube of dough.
Drop into cooked chicken and broth one at a time. Cook on medium heat for 15 to 20 minutes.
Serve hot.