Cook potatoes in salted water. Peel them and push through a sieve or ricer. Add 1tablespoon lard and ½tablespoon salt. Let cool.
Mix cooled potatoes with egg and flour on a marble slab. Knead the dough, then roll out to ½-inch thickness. Cut into pieces 7inches square.
Make a filling. Melt ½cup lard in a frying pan. Wilt the onion in it over very low heat for about 15 minutes.
Add bread crumbs and stir for 2 or 3 minutes while they become golden brown. Add apinch of salt and the pepper. Let the mixture cool.
Put some of the bread-crumb filling on each dough square and roll up. Make sure to press ends together and close all openings so the filling will not come out during boiling.
Heat 3 to 4quarts of water with 1tablespoon salt. When it boils, cook the rolled stuffed pancakes for about 6 minutes. Handle very gently so as not to damage the walls of the stuffed rolls. Remove cooked pancakes from water with a slotted spoon; drain.
In the same frying pan in which the onion was prepared, fry the pancakes in alittle bacon dripping until the outsides are dark gold and crisp. This also can be done in the oven; in that case, you must baste the pancake rolls and turn them to brown all sides.