2    Seal brains
      1 tb Salt
      1 tb Vinegar
           Water to cover
      2 tb Egg powder, mixed with
      6 tb Luke warm water
    1/2 c  Flour
    1/4 c  Milk
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Mixed herbs
      2 tb Melted butter
           Fat for deep frying

  Wash the seal brains in salted water. Remove loose skin and blood. Soak the brains in fresh cold water for 1 hour, changing the water two or  three times. Cover with water to which 1 tablespoon salt and 1 tablespoon vinegar has  been added and boil for 15 minutes. Drain and pat dry. Mash the brains until soft and light. Mix the flour, eggs and milk together, beating well to make a soft smooth  batter. Add the brains, melted butter, herbs, salt and pepper to the batter, and  mix well. Drop tablespoons of the mixture into hot fat and deep fry until golden  brown.
Drain the fritters well before serving. Serves 4.

Savory Seal Hearts

1 Large seal heart
      1 c  Bread crumbs or cooked rice
      1 ts Parsley
    1/2 ts Sage
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Onion flakes, softened in lukewarm water
           Slices of fat bacon
      2 tb Melted butter

  Soak the heart in salted water overnight. Wash the heart well and trim off the fat, large veins and thread-like  cords Cut the heart into thick slices. Grease a casserole well with butter. Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt,  pepper and the onions. Toss lightly. Place the slices of heart, stuffing and slices of fat bacon in layers,  alternately in the greased casserole and top with the melted butter. Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4.

2    Seal flippers
      1 ts Soda 
      1 qt Cold water
      3 sl Salted pork fat
      2    Onions, chopped
      2    Carrots, cut up
      1    Turnip, cut up
      1    Parsnip, cut up
      5    Potatoes, cut up
      1 ts Salt
    1/4 ts Pepper

-------------------------------BISCUIT DOUGH-------------------------------
      2 c  Sifted flour
      4 ts Baking powder
    1/2 ts Salt
    1/2 c  Shortening
    1/2 c  Water (approx.)

  Soak seal flippers in soda and water to cover for about 1/2 hour.
 
  Remove the white fat from seal meat with a sharp knife. Wash the meat and  cut it into serving portions. Fry the slices of salt pork in a heavy pot, then remove the "scrunchions". Brown the seal flippers in the hot fat fat, add one cup water, reduce heat   and let simmer until partly tender. Add the chopped vegetables, except the potatoes, and one cup of water.  Boil about 30 minutes. Add the potatoes, salt and pepper and cook another 15 minutes, adding more   water if needed and cook until tender.
 

Place in a casserole and top with biscuit dough as follows:
Sift flour, baking powder and salt together. Cut in the shortening with a pastry blender or two knives.
Add the water and blend to make a stiff dough. Roll out 1/2 inch thick and place on top of meat and vegetables in  casserole.
Bake in hot oven 425 deg F. for 20 minutes or until lightly browned. 
Serves 6