Seal Flipper Pie
3 seal flippers
1 very thin slices of fatback pork
2 inches of water
5 onions, sliced
2 can beef stock or 3 oxo cubes in 2 c. water
2 tsp. savory
2 tsp. worcestershire sauce
1 flour to thicken
3 c. flour
6 tsp. baking powder
1/4 tsp. salt
1/4 lb margarine
1 1/2 c. milk
- Meticulously remove all fat from 3 seal flippers
- Cover bottom of heavy skillet with very thin slices of fatback pork.
- Render the fat, then sear the well-seasoned flippers.
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
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).