1 stewing hen, about 4lbs.
1 onion, chopped
10 ears corn
½ c. celery, chopped with leaves
2 hard-boiled eggs
salt and pepper rivels
Put cut-up chicken and onion into the water and cook slowly until tender, add
salt. Remove chicken, cut the meat into small 1 inch pieces and return to broth,
together with corn, which has been cut from the cob, celery and seasoning. Continue
to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and
a little milk. Mix well with fork or fingers to form small crumbs Drop these
into the soup, also the chopped, hardboiled eggs Boil for 15 minutes longer.