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Cipaille Or Cipate (layered Meat Pie)

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

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