2 to 3 lbs. reindeer meat
Flour
1 1/2 c. water
1/4 tsp. pepper
4 carrots, pared
4 potatoes, pared
1/2 lb. salt pork
Salt and pepper
1 tsp. salt
1 bay leaf
4 turnips, pared
6 sm. onions

Wipe meat with damp cloth and lard with 3/4 of salt pork. Rub with flour, salt and pepper. Fry remaining salt pork in kettle and brown meat in this fat. Remove meat and brown 2 tablespoons flour in kettle. Set meat on low rack in kettle, add water and seasonings, cover pan and simmer until meat is nearly tender.

Place vegetables around and over meat and continue cooking for 45 minutes. Serve roast surrounded with vegetables. Thicken the gravy if necessary and serve with meat. Add dumplings 15 minutes before vegetables are tender. Serves 4.