Servietten Knödel (Bread dumplings in a napkin)

Lisa Joy sent this along with her Goulash and Wiener Schnitzel recipes. Great comfort food on a cold day.

5 stale bread rolls, cut into cubes, or 500g unflavored stuffing cubes

375 ml (13 fl oz) milk, warm

6 eggs, lightly beaten

1 tsp freshly ground nutmeg

salt and pepper

Place bread cubes in a large bowl. Combine milk, eggs, nutmeg, salt and pepper and pour over bread. Let sit a few minutes to allow the bread to soak up the liquid, and then gently mix with your hands to form a dough. Divide into two, and each half of the mixture onto a cloth napkin or clean dish towel. form into a cylinder, going length-wise over the towel to about 1-1/2inches from the edges. Roll up tightly around the dough and tie ends with kitchen string. Cook in a large pot of boiling water about 35 minutes. Remove from water and let drain. Carefully remove towels from dumplings and slice into 1 in slices. Serve in place of boiled potatoes, for instance on the side of goulash, or with a roast with good broth or gravy.