Two and one-half quarts of boiling water.
Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cut meat in neat pieces, about one inch square. Place in a large saucepan
One quart of chicken stock,
Three-quarters cup of flour.
Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and
One tall can of pimentoes, minced fine,
One quart of celery, cut in inch blocks and parboiled,
Three well-beaten eggs,
One tablespoon of salt,
One and one-half teaspoons of paprika,