Ewe Curd Dumplings
Sztrapacska

I 1/2 Lbs potatoes
2 1/2 Tbs flour
1 egg
9 oz ewe curd
1/2 stick butter
5 oz slab bacon
salt to taste

Take peeled, cooked, and grated
potatoes and mix with egg and flour
to make a light dough. Spoon dumplings
into boiling water. Cook them till they
float to surface, drain, then transfer
to a buttered oven proof dish and layer
with the ewe curd. Put a layer of curd
on top. Fry diced bacon till crisp and
sprinkle some fat and bacon on top of
curd. Warm in oven and serve.