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Canadian Cipate




Source of Recipe


the web


List of Ingredients




2 lb pork, boneless
2 lb veal
1 3/4 lb beef
1 3/4 lb chicken
1 rabbit
1 patridge
3 large onions, sliced
6 celery sticks, chopped
2 carrots, sliced
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon rosemary
4 cloves, whole
1 bay leaf
2 teaspoon savory
6 oz white wine
1 1/2 cup boiling water
1 tablespoon salt
1 pepper to taste
1 pie dough

Recipe



Cube meats and place with onions (1/3 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.