Potato Dumplings - cooking recipe

Ingredients

4 to 5 large potatoes
stale bread, crusts removed and torn into small marble sized pieces and lightly fried in butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg
2 eggs
1/2 c. flour

Preparation

Boil potatoes until soft, peel and rice or mash.
Add fried bread, spices, eggs and flour.
Mix well, you may need to use your hands.
Form into balls about the size of a golf ball and roll in flour.
Place on floured surface, not touching, for several hours. Drop into boiling watter, a few at a time, and cook no more than 10 minutes.
Dumplings will float when done.
Serve with sauerbraten and gingersnap gravy.