Ingredients

1 young pheasant, cut in serving pieces
1 qt. water
3 1/4 tsp. salt
1/4 tsp. pepper
1/2 C. chopped onion
2 C. flour
1 egg
3/4 C. milk

Cooking Instructions

Place pheasant in heavy saucepan; add water, 1/4 teaspoon salt, pepper and onions. Bring to a boil; reduce heat and simmer until pheasant is tender. Combine flour, remaining salt, egg and milk; drop by tablespoonfuls into pheasant broth. Cover and simmer for 15 minutes.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)