Chicken & Dumplings (1934)
1 cut up chicken 3/4 cup sifted flour 2 tbsp butter 1 tbsp salt ½ tsp pepper 1 sm onion, chopped boiling water Sift into large bowl 3/4 cup flour. Place chicken pieces into the flour and press into the chicken as much as much flour as it will take up. Put into a large pot any fat from the chicken.* Add about 1 tbsp butter. Put the pot over the fire; into the sizzling fat (oil/butter - see note) place the pieces of floured chicken and brown both sides of each piece. Put in new chicken pieces as the first are browned, lifting the browned pieces to a plate as the others are being browned. If the pot becomes too dry, add a little butter (or oil) as necessary. When all the chicken is browned, add the chopped onion and let that slightly brown. Return the chicken to the pot and add sufficient boiling water to just cover the chicken. Season with salt and pepper. Allow this to just simmer, covering the pot with the lid. Simmer 2 hours or until chicken is done. Check gravy