JEWISH WIENER KARTOFFEL KLOESSE

Boil eight potatoes. When they are very soft drain off every drop of water, lay them on a clean baking-board and mash them while hot with a rolling-pin, adding about one cup of flour. When thoroughly mashed, break in two eggs, salt to taste, and flavor with grated nutmeg. Now flour the board thickly and foil out this potato dough about as thick as your little finger and spread with the following: Heat some fresh goose
fat in a spider, cut up part of an onion very fine, add it to the hot fat together with one-half cup of grated bread crumbs. When brown, spread over the dough and roll just as you would a jelly-roll. Cut into desired lengths (about three or four inches), put them in boiling water, slightly salted, and boil uncovered for about fifteen minutes. Pour some hot goose grease over the dumplings.