WAY STATION POT ROAST

 

This was a standard meal used by a stage stop in the early 1880's

3-4 lb. pot roast                                                           12        whole peppercorns

2     cloves garlic                                                         12        whole allspice

4     T. butter                                                                1          bay leaf, crumbled

Salt                                                                               1 T.     grated horseradish

Flour                                                                             1/2 C. rum or dry red wine

1     large onion, sliced                                                 1/2 C. water

Dumplings                                                                    Small whole carrots

Mash the garlic and sauté in the butter.  Rub the meat with salt and flour.  Lay the meat on a bed of sliced onions in a large Dutch oven with a lid. Add butter, spices, and seasonings and pour the rum over the meat.  Pour 1/2 cup of water over the meat as it cooks.  Cover and simmer 4 hours. Add the carrots for the last half hour.  For the last 12 minutes add the dumplings to steam in the pot.
When the roast is done remove to a large platter and surround with dumplings and carrots.  Stir gravy until smooth; season and pour over the roast. 

                                                                Dumplings

2 C. flour

4 tsp.  baking powder

1/2  tsp.  salt

1 scant C. milk

Sift dry ingredients together and add the milk gradually.  Drop by spoonful and cook with roast during the last 12 minutes of cooking.