Canadian cipate (c-pout)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork, boneless |
| 2 | pounds | Veal |
| 1¾ | pounds | Beef |
| 1¾ | pounds | Chicken |
| 1 | Rabbit | |
| 1 | Patridge | |
| 3 | larges | Onions, sliced |
| 6 | Celery sticks, chopped | |
| 2 | Carrots, sliced | |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Rosemary |
| 4 | Cloves, whole | |
| 1 | Bay leaf | |
| 2 | teaspoons | Savory |
| 6 | ounces | White wine |
| 1½ | cup | Boiling water |
| 1 | tablespoon | Salt |
| Pepper to taste | ||
| Pie dough | ||
Directions
Cube meats and place with onions (⅓ of quantity) in a 5 quart roasting pan. Add a layer of vegetables and spices, then cover first layer of meat and vegetables with pastry, cut openings in pastry for steam to escape. Continue layers in this matter twice more. Always finish your "Cipate" with a layer of dough. Pour wine and water in the dough incisions. Cover with a tight lid and cook for 4 hours in a 300F oven and serve. This recipe is served at Christmas mainly in French speaking areas of Canada.