SEAL BOUILLON 



by the same method that the nicely browned and crisp 

 residue from the seal blubber, after the oil in it had 

 become rendered down, was good eating, and had a fine 

 nutty flavour. We also found, as the result of later 

 experiments, that dropping a little seal's blood into the 

 boiling oil produced eventually a gravy of very fine 

 flavour. If the seal blood was poured in rapidly into 

 the boiling oil, it made a kind of gravy pancake, which 

 we also considered very good as a variety. 



We had a magnificent view this day of fresh ranges 

 of mountains to the north of Depot Island. At the foot 

 of these was an extensive terrace of glacier ice, a curious 

 type of piedmont glacier. Its surface was strongly 

 convex near where it terminated seawards in a steep 

 slope or low clifl*. In places this ice was heavily 

 crevassed. At a distance of several miles inland it 

 reached the spurs of an immense coastal range, while in 

 the wide gaps in this range the ice trended inland as 

 far as the eye could see until it blended in the far dis- 

 tance with the skyline high up on the great inland 

 plateau. 



A little before 9 p.m. on November 5 we left our 

 sleeping-bag, and found snow falling, with a fresh and 

 chilly breeze from the south. The blubber lamp, which 

 we had lighted before we had turned in, had got blown 

 out. We built a chubby house for it of snow blocks to 

 keep off* the wind, and rehghted it, and then turned 

 into the sleeping-bag again while we waited for the 

 snow and chips of seal meat in our cooking-pot to be- 

 come converted into a hot bouillon; the latter was 

 ready after an interval of about one hour and a half. 

 Just before midnight we brought the cooker alight into 

 the tent in order to protect it from the blizzard which 

 was now blowing and bringing much falling snow with 



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