Veal Pot Roast With Dumplings

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.