Serves 2

1 or 2 pieces beef shank or short ribs 1 T salt

1 soup bone 1 lg. potato

2 celery tops 1 egg

2 med. onions 2 T cold water

½ c. flour

Using 1 or 2 pieces of beef shank (depending upon the amoun to meat desired), 1 soup bone, 2 celery tops, and 1 medium onion cut in half; make a broth by covering meat and bone with water and simmer until done (probably 2 hours). Also, instead of shank, you can use beef short ribs, but do use a soup bone too. Add 1 tablespoon salt the last ½ hour of cooking. Strain the broth, return to kettle and bring to a rolling boil. Add 1 diced medium onion and 1 diced potato. Combine the following and add to broth in small spoonfuls. I use an ice tea spoon.

Beat with a fork; 1 egg. Then add and beat with fork, 2 tablespoons cold water. Stir in ½ cup flour. Cover. Turn heat to simmer and cook for 10 minutes.

Tip - To keep from sticking, dip the ice tea spoon into the hot broth before cutting the dough into it. Good The second time around.

Submitted by: Mildred Hoyt Lolla

Comment on recipe: This recipe has been passed down from my grandmother, Emma Jane Beelman Tanner, who came from Pennsylvania. It is another favorite at our house.