Green skinning an Emperor aboard the Endurance

Green skinning an Emperor aboard the Endurance

Escallops of Penguin Breasts


Penguin Breasts as required
Reconstituted onion
Some fairly thick batter
Salt and pepper to taste

Cut the breasts into thin slices and soak in milk for about 2 hours. Dry, season and flour them well on both sides. Have ready some deep frying fat. When just smoking hot dip the pieces in the batter with the onion mixed into it and fry each piece to a nice golden brown. For a sauce turn the contents of a tin of mushroom soup into a saucepan and heat but do not boil. When hot pour over the meat and serve with fried potatoes and peas.

From Gerald T. Cutland’s Fit for a fid, or, How to Keep a Fat Explorer in Prime ConditionBritish Antarctic Survey)


More on Antarctic food:

Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table), by Jason C. Anthony [link]

Train Oil and Snotters: Eating Antarctic Wild Foods, by Jeff Rubin, in Gastronomica, Winter 2003 [PDF]

About Ernest Shackleton

Polar Explorer. Leader of the Imperial Trans-Antarctic Expedition, 1914-1917.
This entry was posted in Images, Other Voices. Bookmark the permalink.