Beat egg and add milk. Add flour to make a stiff dough. Roll out
paper thin and cut in 1" squares. Keep broth boiling while adding
dough squares in order to keep them from sticking together.
Alternate:
Add 4 to 5 tb broth to flour to make a stiff dough. Roll out paper
thin and cut in 1" squares. Keep broth boiling while adding dough
squares in order to keep them from sticking together.
Final Preparation:
Cook meat in salt water until it is tender (about 4 hours on low
(2)). Remove meat from broth. Add minced onion and parsley to broth.
Bring to fast boil and add alternate layers of cubed potatoes and
squares of dough. (See hints and tips below for dough recipe.) Cover
and cook 20 minutes adding additional water if needed. Add meat and
stir through potpie.
