5 lb of seal meat
10 oz of vegetable oil
1 ½ oz butter
2 ½ lb of carrots
5 oz of onions
4 oz of celery
3 oz of tomato paste
2 oz of flour
1 pint of seal stock
1 studded onion
2 garlic cloves
4 oz of onions
Salt and pepper
Brown the meat in vegetable oil.
Stir the carrot, onions and celery in a pan with the butter to make a mire-poix. Add to the seal.
Add the tomato paste.
Sprinkle the flour and mix.
Cook a few minutes while stirring
Add the brown stock, stir and add the remaining ingredients and condiments.
Bake for 2 hours at 400° F.
