Ingredients:
1 chicken
FOR DUMPLINGS:
2 cups of flour
1/2 teaspoon of salt
4 teaspoons of baking powder
7-8 cup of milk
parsley
salt, pepper
1 tablespoon butter
Preparation:
Cut a fowl into pieces to serve and cook in water to cover until the bones will come out easily. Before taking them out drop dumplings in, cover closely and cook ten minutes without lifting the cover. The liquid should be boiling rapidly when the dough is put in and kept boiling until the end.
For the DUMPLINGS: sift two cups of flour twice with half a level teaspoon of salt and four level teaspoons of baking powder. Mix with milk, turn out on a well floured board and pat out half an inch thick. Cut into small cakes. If this soft dough is put into the kettle in spoonfuls the time of cooking must be doubled. The bones and meat will keep the dough from settling into the liquid and becoming soggy.
Arrange the meat in the center with dumplings around the edge and a sprig of parsley between each. Thicken the liquid and season with salt and pepper as needed and a rounding tablespoon of butter.
