| 1 | Wash chicken and place in pot with water. |
| 2 | Add onion stuck with cloves and salt. |
| 3 | Simmer for 3 to 3 ?hours or until chicken is very tender. |
| 4 | Skim off fat. |
| 5 | Thicken gravy with flour mixed with a little cold water. |
| 6 | Bring to boil, then drop in dumpling batter by the tablespoon. |
| 7 | Cover and simmer for 12 minutes. |
| 8 | Butter dumpling batter sift together 2 cups of flour, 2 teaspoons of double acting baking powder and 1 teaspoon of salt. |
| 9 | Mix ( well beaten) 2 eggs with 2/3 cup of milk, ?cup of melted butter and ?tespoon crushed dried rosemary. |
| 10 | Add this to dry ingredients. |
| 11 | Mix lightly. |
| 12 | Pour by large tablespoons on top of simmering stew and cover pot. |
| 13 | Cook till tender and caky. |
| 14 | . |
| 15 | Check with fork. |
| 16 | This recipe is 40 years old! recipe by : nancyr5650 |
