Seal Flipper Pie – Canada
Flipper pie is a Canadian dish, specific to Newfoundland, made from seal flippers and commonly eaten at Easter. Taste-wise it is said to taste like a combination of slow-cooked beef and liver with hints of chewiness and a slight marine flavour, which I guess means it will be pretty Fishy.
Preparation: For the freshest of fresh flipper pie, find a seal hunter who will kill and cut off the seal’s flippers for you. In Newfoundland this is easier than it sounds. Salt and then rinse the flippers in hot water and baking soda. Next, boil your flippers with onions, carrots and celery. Remove the meat from the bones and tendons, and make into a meat pie-like dish with a puff pastry.
Title: Seal Flipper Pie
Yield: 1 Servings
Ingredients
3 seal flippers
1 very thin slices of fatback
1 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
1 carrot
1 parsnip
1 turnip
1 potatoes
1 flour to thicken
1 crust:
3 c flour
6 ts baking powder
1/4 ts salt
1/4 lb margarine
1 1/2 c milk
Instructions
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
Flipper pie is a Canadian dish, specific to Newfoundland, made from seal flippers and commonly eaten at Easter. Taste-wise it is said to taste like a combination of slow-cooked beef and liver with hints of chewiness and a slight marine flavour, which I guess means it will be pretty Fishy.
Preparation: For the freshest of fresh flipper pie, find a seal hunter who will kill and cut off the seal’s flippers for you. In Newfoundland this is easier than it sounds. Salt and then rinse the flippers in hot water and baking soda. Next, boil your flippers with onions, carrots and celery. Remove the meat from the bones and tendons, and make into a meat pie-like dish with a puff pastry.
Title: Seal Flipper Pie
Yield: 1 Servings
Ingredients
3 seal flippers
1 very thin slices of fatback
1 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
1 carrot
1 parsnip
1 turnip
1 potatoes
1 flour to thicken
1 crust:
3 c flour
6 ts baking powder
1/4 ts salt
1/4 lb margarine
1 1/2 c milk
Instructions
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
අමුමස් කන වනචාරී යුගයකට............... 
