Cipaille or cipate (layered meat pie)

Servings: 8

Ingredients:

2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions coarsely chopped
1/4 lb Salt pork thinly sliced
2 c Potatoes peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves nutmeg -cinnamon allspice
2 c Chicken stock (approximate)

Instructions:

Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe. Servings: 8 to 10 Pastry for double crust pie Cut chicken beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer cutting a small hole in the centre. Repeat with 2 more layers of meat and potatoes seasoned with salt pepper and spices. Cover with remaining pastry cutting a small hole in the centre. Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake covered for 5 to 6 hours more or until top crust is a rich golden brown. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis