| A sure reminder that spring is upon us is the arrival of naked moonbats and international recognition of the fifth annual Eat an animal for PETA day. Since they also take this day to remind the world that we Canucks like to club seals for fun and profit, it’s a fine day to promote that traditional Newfoundland fare of Seal Flipper pie. In case you can’t pop in to Belbin’s Grocery in St. John’s and pick up a ready-to-bake one for $8.99, we present a traditional recipe for the club-it-yourselfer: | ![]() |
Ingredients:
# 4 seal flippers (don’t forget to club at least two seals!)
# 1 L water
# 500 ml soda
# 125 ml fat pork, diced
# 1 cup milk
# 2 onions, chopped
# 5 ml salt
# 60 ml flour
# 250 ml cold water
# 5 ml Worcestershire sauceDirections:
Soak flippers in 1 L of water and soda. Trim off excess fat.
Dry flippers and dip in seasoned flour.
Brown in pork fat. Add onions and make a gravy of flour, water, and sauce. Pour over flippers.
Cover and bake at 350 degrees F for 2-3 hours.
Make a pastry and cover the flippers. Bake at 400 degrees F for 30 minutes.
Hmmm. Actually, no. These overgrown maritime rats taste like rancid cod entrails. Given the choice, I’d take the cod entrails. This is one of those cases where the clubbin’s better than the eatin’.
But that’s no reason to pass on up on that wholesome tradition and the satisfying sound of crushing their skulls with a blunt club.
![]() | These rats may taste awful but they make warm and waterproof boots, as well as attractive handbags. | ![]() |
Good luck with the hunt in Newfoundland! You know we wish we could join in the fun.
Footnote from Kate: I second the motion.






