Chicken with Dumplings (Poulet aux Echaudes)

1 chicken
1 T shortening
1 T flour
1 t thyme
1 t parsley
1 bay leaf
Salt and pepper to taste

Clean and cut the chicken into pieces. Season well with salt and black pepper. Put a tablespoon of shortening into the stewpot and, when hot, add the flour. Let this brown and add chicken. Stir well and often. When every piece is nicely browned add the chopped thyme, parsley and bay leaf and one pint and a half of boiling water. Stir until it begins to boil. Season again to taste. Cover and let it simmer gently for an hour, or until tender. About twelve minutes before serving add the dumplings, dropping them in lightly and bringing the chicken to a brisk boil. Place the chicken and dumplings in the dish, pour the hot gravy over and serve.

Plain Paste for Dumplings (Pate a Dresser)
 2 c sifted flour
1/4 c shortening
3/4 c tepid water or milk
1/4 t salt
1/2 t baking powder

Blend the salt, baking powder and the flour, and then gradually mix in the shortening. Add the water or milk by degrees, using good judgement always and lifting the dough out as you wet it, never wetting twice in the same place. Mix and knead lightly, and then sift a light coating of flour on the board, and roll out with the rolling pin. Roll exceedingly thin and cut in small pieces of about  2 1/2 inches in length, 1 winch width and at least 1/8 inch in thickness.