| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Pork &, Ham | 6 | Servings |
INGREDIENTS
| 1/2 | Fresh pork leg or shoulder; about 5 lbs. | |
| 2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1 | lg | Bay leaf; crushed |
| Dumplings |
INSTRUCTIONS
Trim excess fat from the meat. Rub meat with mixture of salt, thyme and bayleaf. Refrigerate 2 hours. Brown meat in the fat trimmings in heavy deep pan or Dutch oven. Add water to depth of 2". Cover, and simmer on top of the range until well done (20 to 25 minutes per pound). Add more water if needed. Remove meat from pan; set aside, keeping it warm. Makes 6 to 8 servings. GRAVY: Skim fat from drippings. Measure 3/4 c. drippings into pan; stir in 1/2 cup flour; cook until bubbly. Stir in 4 c. water to make thin gravy; season with salt and pepper; simmer about 5 minutes. DUMPLINGS: sift together 1 1/2 c. sifted flour, 2 tsp. baking powder, 3/4 tsp. salt and 1/8 tsp. ground sage. Cut in 3 tblsp shortening. Combine 1 egg, slightly beaten, and 2/3 c. milk; stir in dry ingredients until all are moistened. Drop by spoonfuls into boiling gravy. Cover; cook 15 minutes without lifting the lid. Serve with sliced meat and gravy. NOTES : My book says this is man approved, and that 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. Recipe by: Cooking for Company, Farm Journal Posted to TNT Recipes Digest by "Jackie VanderVeen" <jackie@lasal.net> on Mar 14, 1998
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