Cipaille or Cipate (Layered Meat Pie)

Recipes Ingredients:

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

Recipe 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