[CaptainCrunch]

Roast Penguin

Ingredients:

Penguin breasts
Butter
Beef suet
Dried onions
Flour
Gravy granules
Salt and pepper to taste
Method:

Season the penguin breasts well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.