Text 2958, 66 rader
Skriven 2006-07-06 17:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: oddities 940
====================
 JW> It's been in the upper twenties for the past two weeks. Quite
 JW> civilized. 

Is that C or F? [grin]

 ML> And probably a horror of being served
 ML> whale steak with baby seal sauce.
 JW> That would be in Pang, not YK.

Fears are not always completely rational.


---------- Recipe via Meal-Master (tm) v8.05

      Title: Newfoundland Flipper Pie
 Categories: Canadian, Game, Pies, Pork
      Yield: 4 Servings

      2    Seal flippers
      1 tb Baking soda
      2 tb Flour
           Salt
           Pepper
    1/4 lb Salt pork cut into small
           Cubes
      1    Chopped onion
      2    Diced carrots
      1    Diced turnip
           Pastry:
    1/3 c  Margarine
      2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
  2 1/2 tb Cold water

  Cooking: 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.

  Flour Thickening: 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.

  Pastry:  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.

  baccalieu.com

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