Title: Seal Flipper Pie
Categories: Canadian Game Pie Vegetable
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)

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