Veal Pot Roast With Dumplings

Recipe from

Oxmoor House


1 (2- to 3-pound) veal rump roast
2 tablespoons shortening
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lard
3/4 cup milk


Brown roast on all sides in shortening in a large Dutch oven; sprinkle with salt and pepper. Add water; bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until tender. Transfer roast to a serving platter. Reserve pan drippings.

Sift together flour, baking powder, and salt; cut in lard with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.

Bring pan drippings to a boil. Drop batter by heaping teaspoonfuls into pan drippings. Reduce heat; cover and cook over low heat 15 minutes. Serve gravy and dumplings with veal roast.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note