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Cipaille Or Cipate (layered Meat Pie)

Categories: French can, Poultry, Meats, Armstrong
Servings: 8



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.

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