Canadian Cipate (C-Pout)

Ingredients

Amount		Ingredient	Preparation
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 leaf
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)

Directions

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.