Yield: 6 Servings
|2 \N||Seal flippers|
|1 quart||Cold water|
|3 slices||Salted pork fat|
|2 \N||Onions, chopped|
|2 \N||Carrots, cut up|
|1 \N||Turnip, cut up|
|1 \N||Parsnip, cut up|
|5 \N||Potatoes, cut up|
|2 cups||Sifted flour|
|4 teaspoons||Baking powder|
|½ cup||Water (approx.)|
Soak seal flippers in soda and water to cover for about ½ hour.
Remove the white fat from seal meat with a sharp knife. Wash the meat and cut it into serving portions.
Fry the slices of salt pork in a heavy pot, then remove the "scrunchions".
Brown the seal flippers in the hot fat fat, add one cup water, reduce heat and let simmer until partly tender.
Add the chopped vegetables, except the potatoes, and one cup of water.
Boil about 30 minutes.
Add the potatoes, salt and pepper and cook another 15 minutes, adding more water if needed and cook until tender.
Place in a casserole and top with biscuit dough as follows: Sift flour, baking powder and salt together.
Cut in the shortening with a pastry blender or two knives.
Add the water and blend to make a stiff dough.
Roll out ½ inch thick and place on top of meat and vegetables in casserole.
Bake in hot oven 425 deg F. for 20 minutes or until lightly browned.
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.
Typos by Bert Christensen
(home of some very weird recipes)