Features rivels, (dumpling like bits of dough).
1 fowl, cut up
2 cans (1 lb.) whole - kernel corn, drained
1 onion, quartered
2 hard-coddled eggs, diced
3 qts. water
Pepper
1/2 tsp. whole pickling spice
Rivels
Salt
2 stalks celery, with leaves, diced
Put fowl in large kettle. Add onion, water,
spice, and 2 tsps. salt. Bring to boil and simmer, covered, 4 hours until fowl
is tender. Remove from broth and cool. Cut meat in small pieces. Strain broth,
and skim off fat. Add chicken, celery, and corn. Bring to boil and simmer 10 to
15 minutes. Add eggs, salt and pepper to taste. Add small bits of Rivel dough
cover and simmer 7 minutes. Makes: about 3 qts. of soup.
Rivels: Beat 1 egg and 1/4 cup
milk. Add 1 cup flour and 1/8 tsp. salt; mix well.
©Al (Alex-Alexander) Girvan. All rights reserved.
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