Jellied Meat- Stuudina{ (E/A) Recipe by: Mary Bourdukofsky, St. Paul Island, 2009 Ingredients 2 sea lion flippers 2 onions, chopped 3 carrots, chopped 1 teaspoon garlic, minced 3 tablespoons Worcestershire Johnny salt, small amount (if needed) 1-6 tablespoons vinegar, to taste 2 tablespoons chicken bouillon 8 packages gelatin 4 dill pickles, chopped 1 can olives, sliced (green or black) 6 boiled eggs, sliced Salt and pepper, to taste Directions Cut the sea lion flippers at the joints and soak in water 1-3 days. After the flippers have soaked, place in pot and cover with water. Bring pot to a boil, and boil for a couple of hours. After it has cooked, remove the bones. Chop the remaining meat by hand or carefully with a food processor so you don’t produce a paste.
Jellied Meat- Stuudina{ (E/A) Recipe by: Mary Bourdukofsky, St. Paul Island, 2009 Ingredients 2 sea lion flippers 2 onions, chopped 3 carrots, chopped 1 teaspoon garlic, minced 3 tablespoons Worcestershire Johnny salt, small amount (if needed) 1-6 tablespoons vinegar, to taste 2 tablespoons chicken bouillon 8 packages gelatin 4 dill pickles, chopped 1 can olives, sliced (green or black) 6 boiled eggs, sliced Salt and pepper, to taste Directions Cut the sea lion flippers at the joints and soak in water 1-3 days. After the flippers have soaked, place in pot and cover with water. Bring pot to a boil, and boil for a couple of hours. After it has cooked, remove the bones. Chop the remaining meat by hand or carefully with a food processor so you don’t produce a paste.
EALLU-SDWG-Cookbook-Jan-12-Submission.docx