Cipaille
Source of Recipe
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List of Ingredients
2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, thinly sliced
1/4 lb Salt pork, thinly sliced
2 c Potatoes, peeled and sliced
1/2 ts Ground black pepper
2 cup water
Recipe
This layered pie is best made with game. Such as Moose or partrige it can be made with a mixture of meats and poultry as is this recipe. Servings: 8 to 10
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.
Pastry for double crust pie.Lined the bottom of a cast iron pot or other heavy baking dish with one part of the dough.
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 .Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper .Cover with remaining pastry, cutting a small hole in the centre. Slowly add enough water 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.
Note: I mix my salt pork with my other meat.
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