Cook potatoes in salted water just until tender; drain. Refrigerate
for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine
the flour, egg, salt, and nutmeg. Add potatoes and mix until a stiff
batter is formed, adding additional flour if necessary. Slice toasted
bread into 24 squares, 1/2" each; shape 2 tb potato mixture around
2 bread squares, forming 2" balls. In a large kettle, bring salted
water to a boil; add the dumplings. Return to a boil; reduce heat.
Cover and simmer for 15 to 20 minutes or until dumplings are no
longer sticky in the center. Remove with a slotted spoon to a serving
bowl. If desired, drizzle with butter and sprinkle with crumbs.
