Seal flipper pie
Pie Canadian Game Vegetables
Last updated 6/12/2012 12:56:29 AM. Recipe ID 18705. Report a problem with this recipe.
Title: Seal flipper pie
Categories: Canadian, Game, Pies, Vegetables
Yield: 1 Servings
3 Seal flippers
Very thin slices of fatback
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
Flour to thicken
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
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
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: firstname.lastname@example.org (Anne Bourget)
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