Flush from their Olympic high, Canadians...the Ottawa parliamentarians in any case, have gone back to the land, okay the sea + are dining on seal (smoked + then wrapped in bacon) once a week during seal season, all this to go nyaaa nyaaa nyaaa at Europe who now bans seal products from Canada. Seal skins are going for, what $17 dollars a skin these days (our gov't officials have been bombing around China drumming up business at the cost of around 10 million + I just don't plum don't get it).... but if you want to jump on this latest Harper band wagon, here's a recipe for seal flippers + while you're at it, if you're from the prairies or Alberta + want to start clubbing groundhogs for their skins + not to waste the meat, here's a recipe for groundhog stew, too.
Baked Seal Flippers with Vegetables
2 Seal flippers
1 ts Soda
1 qt Cold water
3 sl Salted pork fat
2 Onions, chopped
2 Carrots, cut up
1 Turnip, cut up
1 Parsnip, cut up
5 Potatoes, cut up
1 ts Salt
1/4 ts Pepper
-------------------------------BISCUIT DOUGH-------------------------------
2 c Sifted flour
4 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1/2 c Water (approx.)
Soak seal flippers in soda and water to cover for about 1/2 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 1/2 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.
Serves 6
Woodchuck (Groundhog) Stew
1 woodchuck (or groundhog)
2 onions, sliced
1/2 cup celery, sliced
Flour
Vinegar and water
Salt and pepper
Cloves
Clean woodchuck(also called groundhog ); remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.
You welcome.