3 1/4 cups sifted flour
1 teaspoon salt
1/2 teaspoon grated nutmeg
4 eggs, beaten
Milk

2 quarts boiling salted water
4 or 5 tablespoons butter
1/2 cup toasted bread crumbs

Sift dry ingredients together. Beat eggs in. Add milk gradually to make heavy dough. Thicker than pancake dough. Force dough through large-hole colander into kettle of rapidly boiling salted water or use a spatzle maker. Use 1 teaspoon salt to 1 quart water. Boil 6 to 8 minutes.

Remove Spatzle with large strainer-spoon and put in colander. Dash with cold water; drain. Saute in butter until golden. Sprinkle with crumbs and serve. Serves 6 or more.