Labrador Flipper Dinner

2 lb. (1 kg) seal meat
Water
2 tbsp. (25 mL) vinegar
3 slices fat-back pork
Salt to taste
Pepper to taste
1 onion, sliced
1 large carrot, sliced
1 turnip, cubed
2 tbsp. (25 mL) screech
3 cups ( 750 mL) water
Flour

Pastry:
1 cup (250 mL) flour
1-1/2 tsp. (7 mL) baking powder
1 tbsp. (15 mL) margarine or butter
1 egg, beaten
1/2 cup (125 mL) water

Place meat in a bowl and add water and vinegar to cover. Let sit for 1 hour; remove meat and dry well. Fry meat in fat-back pork, turning until browned on both sides. Add salt, pepper and onion. Cover and simmer for 1 hour. Place carrot and turnip around meat. Add screech and 3 cups (750 mL) water. Cover and bake at 300F (150C) for 1 hour, adding mixture of flour and water to thicken if desired. Meanwhile, prepare pastry. Blend together flour, baking powder, and margarine. Stir in beaten egg and ½ cup (125 mL) water. Roll until ½ inch (1 cm) thick. Cover stew with pastry and bake for another 15 minutes.