~ Canadian cipate(c-pout) Recipe ~

 
                          CANADIAN CIPATE (C-POUT)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main dish                        Meats
                 Poultry                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pork, boneless
    2       lb           Veal
    1 3/4   lb           Beef
    1 3/4   lb           Chicken
    1                    Rabbit
    1                    Patridge
    3       lg           Onions, sliced
    6                    Celery sticks, chopped
    2                    Carrots, sliced
    1       t            Nutmeg
      1/2   ts           Cinnamon
    1       t            Rosemary
    4                    Cloves, whole
    1                    Bay leaf
    2       ts           Savory
    6       oz           White wine
    1 1/2   c            Boiling water
    1       tb           Salt
                         Pepper to taste
                         Pie dough
 
   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.
  
 
 
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