Remove the peel from the potatoes, grate and squeeze. The day before cooked potatoes grate, with flour, cornstarch and salt to the raw grated potatoes form and mix well. If necessary, mix with egg and add a little flour if the dough is too soft.
Mix minced meat with breadcrumbs, salt, milk, pepper and freshly grated nutmeg. Rinse leek, cut into small cubes and roast in fat in frying pan. Mix minced meat, leek and bread rolls, form dumplings from the potato dough, fill with the mixture and gently make in salted water for 1/2 hour. Serve the dumplings with the sauce.
* From the Mondamin calendar 1958
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