Cut the crust off the rolls or white bread, dice (should yield 250 g bread cubes). Melt butter, stir in eggs, milk, salt and a pinch of nutmeg, pour over the bread, mix thoroughly, set aside to rest. In the meantime dampen a serviette or kitchen towel, coat with some butter (or some oil). Shape the mass into sausage on the serviette (approx. 7cm diameter), roll it up, tie up the ends with a string and cook for 30-40 minutes in the boiling salt water. Remove from the water, loosen the string, roll the dumpling out of the serviette. Cut the dumpling into 1 -1.5 cm thick slices and serve as a side dish to varios dishes with sauce.