Canadian Cipate (C-Pout)

• 2 pounds pork boneless
• 2 pounds veal
• 1 3/4 pound beef
• 1 3/4 pound chicken
• 1 each rabbit
• 1 each partridge
• 3 large onions sliced
• 6 stalks celery chopped
• 2 each carrots sliced
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon rosemary leaves
• 4 each cloves whole
• 1 each bay leaves
• 2 teaspoons savory
• 6 ounces white wine
• 1 1/2 cup water boiling
• 1 tablespoon salt
• 1 x black pepper to taste
• 1 x pie shell (9 inch)

1. Cube meats and place with onions (13 of quantity) in a 5 quart roasting pan.
2. 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.
3. Continue layers in this matter twice more.
4. Always finish your 'Cipate' with a layer of dough.
5. Pour wine and water in the dough incisions.
6. Cover with a tight lid and cook for 4 hours in a 300F oven and serve.
7. This recipe is served at Christmas mainly in French speaking areas of Canada.

pork, veal, beef, chicken, rabbit, partridge, onions, stalks celery, carrots, nutmeg, cinnamon, rosemary, bay leaves, white wine, water boiling, salt, black pepper, pie shell

Taken from recipeland.com/recipe/v/canadian-cipate-c-pout-290 (may not work)