Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
3-4 lbs of seal meat (you can also debone the seal after degreasing)
2 medium onions, sliced
7-8 medium potatoes, cubed
1 medium turnip, diced
6 large carrots, sliced
Salt and pepper to taste
parsley
roasted flour
Once trimmed, cut the seal meat into coarse pieces and put aside.
Slice the carrots, turnips and potatoes into large cubes.
Reserve the potatoes.
In a pot, brown onions, turnips and carrots, add the pieces of seal meat and brown a little.
Then put enough water to cover everything.
Season and cook (simmer) until the turnips are almost cooked.
Add the potatoes and simmer another 15 to 20 minutes.
Mix some roasted flour (4 tbsp per 2 cups of broth) and add to stew.
Stir well and serve.
*10 minutes before the end of cooking, you can add doughboys if desired.
*You can also marinate the meat in wine several hours before cooking.
