CIPAILLE OR CIPATE (LAYERED MEAT PIE)

      Title: CIPAILLE OR CIPATE (LAYERED MEAT PIE)
  Categories: Ethnic, Poultry, Beef, Pork/ham
       Yield: 8 Servings
  
       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)
  
   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
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