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Show MI Ki: SI 1AV in AIPI iM.-s B i I hs I Shanlclgli, ni Colnmbifl Univnrsltj 1 young fowl. Weighing J' to I I i medlum-eLBSd onions illilj '2 tablespoon salt ls teaspoon pepper 2 cup celery out In small pieces 1-3 cup flour - II I 2 quarts water .boiling) ! j j 2 tableapoons chopped parsley. I Singe, wash, and cut In plccos for llpj iservlng the fowl. Vah and clean the H llveri heart and gizzard. Add salt and 1" pper to Hour and roll the pieces of chicken in !t. Place in a kettle with ill the water, onions thinly sliced, and celery. 1 1 if Cover and cook slowly until tho ' chicken comes easily from tho bone. The liquid will be reduced about one-half, one-half, but if it is cooked away more than that amount, add water. Season lo tasti-, add dumplings and cook 15 minutes. 1 l Remove dumpllncs to platter, pour the 'i'luid and Chicken in center and I sprinkle over all tlm parsley. |