Title: Seal flipper pie
 Categories: Canadian, Game, Pies, Vegetables
      Yield: 1 Servings
 
      3    Seal flippers
           Very thin slices of fatback
           Pork
      2    Inches of water
      5    Onions, sliced
      2 cn Beef stock or
      3    Oxo cubes in
      2 c  Water
      2 ts Savory
      2 ts Worcestershire sauce
           Carrot
           Parsnip
           Turnip
           Potatoes
           Flour to thicken
           Crust:
      3 c  Flour
      6 ts Baking powder
    1/4 ts Salt
    1/4 lb Margarine
  1 1/2 c  Milk
 
  Note: Skinned turres (a seabird, also known as murres) preboiled for
  25 minutes in plain water, may be substituted.
  
  1. Meticulously remove all fat from 3 seal flippers
  
  2. Cover bottom of heavy skillet with very thin slices of fatback
  pork.
  
  3. Render the fat, then sear the well-seasoned flippers.
  
  4. To a roasting pan add: 2 inches of water (5 cm if using metric
  flippers (sic? measure); 4-5 onions, sliced; 2 cans beef stock or 3
  Oxo cubes in 2 cups water; 1 - 2 teaspoons savory; 1 - 2 teaspoons
  Worcestershire sauce
  
  5. Add flippers, fatback and cook UNCOVERED for about 1 1/2 hours at
  325 degrees F. At this stage the meat should be tender and the bones
  can be removed if desired. Add carrot, parsnip, turnip or whatever
  plus more water if required; cook an additional 20 minutes. Add
  potatoes and cook a further 20 minutes or so. Add flour to thicken.
  
  Crust: 3 cups flour 6 teaspoons baking powder 1/4 teaspoon salt Cut
  in 1/4 lb. margarine, rub through fingers until stage of fine crumbs
  then add 1 1/2 cups milk. Mix with spoon/hands, roll lightly, cover
  flippers etc. in pan or dish. Cook at 375-400 degrees F until browned
  (about 20 minutes).
  
  Recommended wine: London Dock (an overproof dark rum). Newfie Screech
  may be substituted.
  
  From Mary O'Driscoll, St. John's, New Foundland
  
  From: bourget@netcom.com (Anne Bourget)