Ten or fifteen minutes before serving add noodle.
To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg shell with cold water, add the eggs, and mix with flour as stiff as can conveniently be handled.

Add a little salt to flour.

Divide dough into sheets, roll on bake-board, spread on cloth a short time and let dry, but not until too brittle to roll into long, narrow rolls.

Cut this with a sharp knife into thin, thread-like slices, unroll, drop as many as wished into the stew-pan with the meat and cook about 10 or 15 minutes.

Place the meat on a platter and serve the remainder in soup plates.