Ingredients

2lbs Quail or Pheasant with bones.

Salt

Pepper

3 Cups Self Rising Flour

1 Cup Milk

1/2 Cup Shortening

Salt and pepper meat and place in stock pot. Cover with water and bring to a boil. Simmer until tender and meat pulls easily from bone.

While meat is cooking. Combine 3 cups self rising flour, 1/2 cup shortening (put shortening in flour and cut into small BB size pieces with knife and fork into flour), then add milk. Knead dough into large ball. Place on floured surface and roll out thin. Use knife and cut dough into one inch squares. Let dough dry while meat is cooking. Flip dumplings over after about 30 minutes to help dry out.

When meat is done, remove from water and let cool. Bring broth to a boil and add dumplings to water. Try to add in groups and stir so that dumplings will not stick together. Once dumplings have been added, debone meat and tear/cut into bite size pieces. Add back to broth dumpling mixture and simmer for about 10 minutes.

Serve in bowls with Salt and Pepper.

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