Preparation: 1 hour
Cooking time: 3 hours
2 seal flippers
¼ cup (50 ml) of baking soda
Boiling water
Salt and pepper
2 tbsp (30 ml) of Worcestershire sauce
¼ cup (50 ml) of bacon fat
2 onions, minced
3 slices of bacon, chopped
Cold water
Butter
Flour
1 lb (500 g) of short pastry crust dough
Clean the flippers and remove excess fat using a very sharp knife or a razor blade.
Put the flippers in a bowl and sprinkle with baking soda.
Cover the flippers with boiling water and let it sit for 15 to 20 minutes to remove impurities.
Drain, rinse the flippers again with boiling water, then drain one last time.
Season flippers with salt, pepper and Worcestershire sauce.
Heat the bacon fat in a heavy skillet and brown meat well until it is golden brown.
Put the meat in a clay pot or in a casserole with onions and bacon and add water to cover.
Cook, covered, in oven at 250 ° F (120° C) for 2 hours.
Remove pot from oven and lightly thicken the broth with kneaded butter.
Adjust seasoning if necessary.
Cover with the pie dough and finish cooking in the oven at 180 ° C (350 ° F) for about 45 minutes or until crust is golden.
