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  Recipe Home » Main Course » Canadian Cipate (C-Pout)
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  Canadian Cipate (C-Pout)
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
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 tsp Nutmeg
1/2 tsp Cinnamon
1 tsp Rosemary
4 Cloves, whole
1 Bay leaf
2 tsp Savory
6 oz White wine
1 1/2 cup Boiling water
1 tbsp Salt
Pepper to taste
Pie dough
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.
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