3 1/2 cups self-rising flour
1 cup very warm water (almost hot)
Mix little biscuit dough. Knead ’til tough and dry – roll with rolling pin ’til very thin and cut into 2-inch strips.
Clean birds according to information.
25 birds well covered with water
3/4 lb. sausage (link) – optional
Cook until tender (at least 2 hours or 1 hour for chicken). Salt and pepper to taste. When birds are tender, keep broth at a rolling boil and drop in pastry – piece by piece, shaking pot constantly to keeep pastry pieces separated. When all is in pot, place cover on and let cook for approximately 10 minutes. Let set for about ten more minutes. Then eat.
If you are unfamiliar with making pastry from scratch, you can substitute canned biscuits (roll individually with rolling pin). Or buy frozen pastry from bakery. If you use canned biscuits, let set for one-half hour and roll or flatten again to thinness desired.