Pork Pot Roast with Dumplings

January 10, 2011 04:16 AM


1/2 fresh pork leg or shoulder(about 5 lb.)
2 tsp. salt
2 tsp. thyme leaves
1 large bay leaf, crushed

3/4 c. drippings from pan
1/2 c. flour
4 c. water
Salt and Pepper

1 1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
1/8 tsp. rubbed sage
3 Tbsp. shortening
1 egg, slightly beaten
2/3 C. milk
Trim excess fat from meat. Rub meat with mixture of salt, thyme and bay leaf. Refrigerate 2 hours.

Brown meat in fat drippings in heavy deep pan or Dutch oven. Add water to a depth of 2". Cover, and simmer on top of range until well done(20 to 25 minutes per pound). Add more water if needed.

Remove meat from pan; set aside, keeping it warm, while you make gravy and dumplings. Makes 6 to 8 servings.

Skim fat from drippings. Measure 3/4 c. drippings into pan; stir in 1/2 c. flour; cook until bubbly. Stir in 4 c. water to make thin gravy; season with salt and pepper; simmer 5 minutes.

Sift together sifted flour, baking powder, salt and rubbed sage. Cut in shortening. Combine egg(slightly beaten) and milk; stir in dry ingredients until all are moistened. Drop by spoonfuls into boiling gravy. Cook uncovered 10 minutes; cover and cook 10 minutes longer or until dumplings are fluffy. Serve with meat and gravy.

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