Pork Pot Roast With Dumplings

Pork Pot Roast With Dumplings Pot Roast Pork: 1/2 fresh pork leg or shoulder, about 5 lb. 2 tsp. each: salt.thyme leaves 1 large bay leaf, crushed Gravy: 3/4 cup drippings from pan 1/2 cup flour 4 cups water to taste: salt, pepper Dumplings: 1-1/2 cups sifted flour 2 tsp. baking powder 3/4 tsp. salt 1/8 tsp. rubbed sage 3 tbsp. shortening 1 egg, slightly beaten 2/3 cup milk Trim excess fat from meat. Rub meat with salt, thyme and bay leaf mixture. Refrigerate 2 hours. Brown meat in fat drippings in heavy deep pan or Dutch oven. Add water to a 2" depth. Cover, simmer on top of range until well done (20 - 25 minutes per lb.). Add more water, if needed. Remove meat from pan; set aside, keeping it warm, while making gravy, dumplings. Gravy: Skim fat from drippings. Measure 3/4 cup drippings into pan; stir in 1/2 cup flour; cook until bubbly. Stir in 4 cups water, to make thin gravy; season with salt, pepper; simmer 5 minutes. Dumplings: Re-sift sifted flour, baking powder, salt, rubbed sage. Cut in shortening. Combine egg, slightly beaten, milk; stir in dry ingredients until all are moistened. Drop by spoonfuls into boiling gravy. Cook, uncovered, 10 minutes; cover, cook 10 minutes longer, until dumplings fluffy. Serve with meat, gravy. Makes 6 - 8 servings.