Squeeze excess moisture from the potatoes and combine them in a large bowl with the salt, pepper, eggs, flour and oatmeal. Add enough of the milk to make a stiff dough which you can shape by hand into 2-3 inch balls. Poke a hole in the centre of each ball, insert 2 or 3 pieces of the pork, and close the dough around the filling. To cook, boil in batches in a large quantity of salted water for about an hour or until they float to the surface and are quite firm. Serve with plenty of melted butter.
Leftovers keep well refrigerated, and can be sliced and fried for breakfast.
Pearl Williams is a member of a cooking club which specializes in medieval recipes from the years between 600 and 1649. Then let it cook, and after fill your coffin and adorn it. Remove from heat, drain spinach thoroughly and chop into a fine mince. Combine the rosewater, sugar, cinnamon and salt in the saucepan and bring to a boil, stirring to dissolve the sugar. Stir in the minced spinach, reduce heat and simmer gently over low heat until all of the liquid has evaporated.