|Egg yolk||1 , beaten|
|Baking powder||1⁄8 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Elk meat||2 Pound, diced|
|Onions||3 , diced|
|Celery||1 Bunch (100 gm), diced|
|Mixed vegetables||2 Can (20 oz) (Drained)|
|Tomatoes||1 Can (10 oz)|
|Chopped cabbage||2 Cup (32 tbs)|
|Potatoes||2 , diced|
|Bacon slices||2 , diced|
|Chili sauce||3 Tablespoon|
Beat egg yolk and cream together; add 1 /8 teaspoon salt and baking powder.
Blend in enough flour to make stiff dough.
Roll dough out thinly; cut into strips of desired length and width.
Let dry for several hours.Saute elk meat and onions in large kettle until elk meat is browned.
Add 1 gallon cold water to elk mixture.
Add celery, salt to taste and pepper.
Sim- mer for 2 hours or until meat is tender, adding water if necessary.
Stir in vegetables, bacon and bay leaves.
Cook for about 45 minutes longer.
Add noodles; cook for 20 minutes or until noodles are tender.