SAVOURY SEAL BRAINS ON TOAST
Chop the brains into very small pieces and mix together with eggs, tomato sauce and nutmeg. Heat the butter in a saucepan pour in the mixture and cook for a minute or two stirring all the time. Serve on hot buttered toast sprinkled with grated cheese.
Melt the fat and fry lightly the joints of the bird and the bacon. When the meat is slightly brown place in a casserole dish. Cover with the gravy and stir in the flour which has been blended with a little water and cook in a moderate oven for two to three hours, or until the meat is tender. Shortly before serving, remove the herbs and stir in the port wine. Re-heat but do not boil. Serve at once.
TOURNADOS OF PENGUIN PORTUGAISE
To prepare the meat:- Wipe the meat dry and cut into neat pieces about the size of the fried
bread. Season well a few moments before cooking and fry quickly in butter
Garnish: Drain off the juices of the tomato and heat them in butter. Also heat the peas.
Sauce: Pour the contents of a tin of tomato soup into a saucepan and add the juices of the tinned tomatoes and 2 oz butter. Season to taste. A little tomato sauce may be added if a sharper flavour is required. Place on top of the stove and heat, but do not boil and blend all together by stirring.
To serve:- Place each Tournado on a crouton of bread, top with a little of the sauce and garnish with the tomatoes and peas. Pour a little more sauce around the sides and serve with saute potatoes.
BRAISED SEAL HEARTS
Wash and throughly clean the hearts. Ensure that all the blood has been removed and soak in salt water for two or three hours. Melt the fat in a strong stewpan and fry the vegetables. When the vegetables are turning brown, remove and add the flour to the remaining fat and cook until brown. Add the water or stock slowly, stirring all the time to prevent lumps, and the Bovril, salt and pepper, making a nice gravy. Return the vegetables to the stewpan with a pinch of mixed herbs. Place the hearts on top of the vegetables and almost cover with gravy. Place lid on pan and allow to simmer for two to three hours or until the hearts are cooked. Cut the hearts into slices and arrange on a plate and cover with the gravy. Serve with creamed potatoes and french beans, or any kind of vegetable.