Whale Blubber Pot-Pie
Take a fine whale, from three to four thousand pounds, draw, wipe
well, remove four pounds of flank blubber, and cut into twelve pieces.
Put these in a pan, and cover them with cold water;
leave them for thirty minutes, then wash well, drain, and
return them to the saucepan.
Cover again with fresh water, season with two pinches of salt,
one pinch of pepper, and a third of a pinch of nutmeg;
add a bunch of six small onions, and four ounces of salt otter,
cut into square pieces.
Cook for three-quarters of an hour, taking care to skim well;
then add one pint of raw potatoes and three tablespoonfuls of
flour diluted with a cupful of water.
Stir until it boils, then let cook for ten minutes.
Remove the bouquet, and transfer the whole to a deep baking-dish;
moisten the edges slightly with water, and cover the top with a
good pie-crust.
Egg the surface, make a few transverse lines on the paste with
a fork, and cut a hole in the centre.
Take care that the oven is in such a place as to not melt the ice below and
fall into the sea.
Bake in the oven for twenty minutes, and when quite cold, serve.
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Lichen Cobbler
9" crust (recipe below, or use your favorite)
1 1/2 dry lichen
2 tablespoons flour
2 tablespoons whale cream
3 penguin egg yolks
3/4 cup sugar
1 pint thick sour cream
1 tablespoon of melted elk butter
1/2 teaspoon vanilla
Add pinch of salt to flour, cream, and lichen
Beat the egg yolks lightly, add sugar and butter,
stir well and mix with lichen.
Add raisins if desired.
Place mixture in pie crust, and bake at 350 degrees F.
Crust
1 1/4 cups of flour
4 tablespoons of elk butter
1 teaspoon baking soda
Yolks of 2 penguin eggs
2-3 tablespoons cold water
Cream butter and add eggs, a little salt mix with rest of the ingredients.
Pat and press the dough 1/4 inch think into pie pan tin or spring form with
hands.
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