Ingredients
2 lb boneless chicken meat
2 lb lean beef
2 lb lean pork
4 medium onions, coarsely chopped
1/4 lb salt pork, thinly sliced
2 cup potatoes, peeled and cubed
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp mixed ground cloves, nutmeg, cinnam, on, allspice
2 cup chicken stock (approximate)
Directions
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
Servings: 8 servings
Cipaille Or Cipate (Layered Meat Pie) Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
The History of Recipes
It is possible to trace the history of written recipes way back into the far past, in fact as far back as ancient Egypt, and maybe further still. Having said that, these, old recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also tells us how the Roman cooks made use of a good variety of herbs, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including parsley and basil. These new spices and herbs was responsible for a torrent in manuscripts on cooking, the majority of which are now in private collections. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cipaille Or Cipate (Layered Meat Pie) recipe.
