SHOPPING LIST: baking soda, baking powder, carrots, flippers, flour, margarine, onion, pepper, salt, salt pork, turnip
2 flippers, 1 tbsp. baking soda, 2 tbsp flour, salt, pepper, 1/4 lb. salt pork cut into small cubes, 1 chopped onion, 2 diced carrots, 1 diced turnip.
Pastry: 1/3 cup margarine, 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.
Soak the seal flippers for 1/2 hour in cold water to which 1 tbsp. of baking soda has been added.
The fat will turn white. Remove all the fat.
Mix 2 tbsp. of flour with salt and pepper
Dredge the flippers with the flour mixture.
CooK the salt pork in a fry pan.
Fry the flippers until brown in the rendered salt pork fat.
Add a little water and simmer until partly tender.
Put the flippers in a roaster with the onion and the cubed carrot and turnip, and add 1 cup of water.
Cover and bake at 350F degrees for 2 to 3 hours.
Remove from oven and take flippers from roaster.
Adding 1 1/2 cups of water to the roaster and stir well
Add flour thickening (See recipe at the bottom,) and stir well until thicken to make gravy.
Place the flippers back in the roaster and cover with pastry (See recipe at the bottom.) Bake at 400F for about 25 minutes until pastry is brown.
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.
Cut margarine into flour, baking powder, and salt until the mixture resembles bread crumbs.
Sprinkle in water, 1 tbsp. at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to the correct size to cover the birds.