Veal Pot Roast With Dumplings

Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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