Fresh Pork Pot Roast With Dumplings

Directions

1. Trim excess fat from the meat. Rub meat with mix of salt, thyme and bayleaf. Chill 2 hrs.
2. Brown meat in the fat trimmings in heavy deep pan or possibly Dutch oven. Add in water to depth of 2". Cover, and simmer on top of the range till well done (20 to 25 min per lb.). Add in more water if needed.
3. Remove meat from pan; set aside, keeping it hot.
4. Makes 6 to 8 servings.
5. GRAVY: Skim fat from drippings. Measure 3/4 c. drippings into pan; stir in 1/2 c. flour; cook till bubbly. Stir in 4 c. water to make thin gravy; season with salt and pepper; simmer about 5 min.
6. DUMPLINGS: sift together 1 1/2 c. sifted flour, 2 teaspoon baking pwdr, 3/4 teaspoon salt and 1/8 teaspoon grnd sage. Cut in 3 tblsp shortening. Combine 1 egg, slightly beaten, and 2/3 c. lowfat milk; stir in dry ingredients till all are moistened. Drop by spoonfuls into boiling gravy. Cover; cook 15 min without lifting the lid. Serve with sliced meat and gravy.
7. NOTES : My book says this is man approved, and which is the truth. I use any pork roast I have in the freezer and I always serve chunky applesauce as an accompaniment to the meal.