Canadian Cipate (C-Pout)

Recipe Ingredients

2 lbs	908g / 32oz	Pork - boneless
2 lbs	908g / 32oz	Veal
1 3/4 lbs	794g / 28oz	Beef
1 3/4 lbs	794g / 28oz	Chicken
1		Rabbit
1		Partridge
3		Onions - sliced (large)
6		Celery sticks - chopped
2		Carrots - sliced
1 teaspoon	5ml	Nutmeg
1/2 teaspoon	2.5ml	Cinnamon
1 teaspoon	5ml	Rosemary
4		-- whole
1		Bay leaf
2 teaspoons	10ml	Savory
6 oz	170g	White wine
1 1/2 cups	355ml	Boiling water
1 tablespoon	15ml	Salt
		Pepper to taste
		Pie dough

Recipe Instructions

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.

Source:
Campbell Soup Company

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