Fresh Pork Pot Roast w/ Dumplings Recipe

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.

Gravy:

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.

Dumplings:

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.