---------- Recipe via Meal-Master (tm) v8.03
  
       Title: CIPAILLE OR CIPATE (LAYERED MEAT PIE)
  Categories: Ethnic, Poultry, Beef, Pork/ham
       Yield: 8 Servings
  
       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 Posted
   by: Linda Davis
  
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