CIPATE (Chatelaine)

By Montrealer

Christmas

Ingredients

• Pastry:
• 4 cups flour
• 6 teaspoons of baking powder
• 2 teaspoons of salt
• 1 1/4 cups of cold shortening
• cold milk
• Meat filling:
• 2 lbs. fresh boneless pork with fat
• 2 lbs. veal
• 1 1/2 lbs. stewing beef
• 2-3 lbs. chicken or partridge or rabbit
• 3 large onions, chopped fine
• 2 scraped carrots thinly sliced
• 4 celery stalks chopped fine
• 1 teaspoon of nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon rosemary
• 3-4 cloves
• 1 bay leaf
• 2 teaspoons of savory
• 5 teaspoons of salt
• 2 teaspoons of pepper
• 1 1/2 cups dry white wine
• 1 1/3 cups boiling water

Preparation

Step 1

1. Make the pastry by sifting the flour, baking powder and salt together.
2. Then cut in the shortening until coarse, stir in just enough of cold milk to make a stiff dough and then freeze until ready to make the pies.
3. Use one deep 5 quart covered casserole, and cut pork fat into small cubes and sauté.
4. Cut remaining pork, veal, beef and other meat into cubes and mix together.
5. Combine the vegetables, herbs and seasonings.
6. Place a third of the mixed meat over the pork and spread with a third of the vegetables.
7. Roll out a third of the pastry to fit the pot and over. Gash with a few openings.
8. Repeat layers ending with pastry. Cut openings on the top
9. It is best to prepare a few hours before cooking.
10. Just before baking pour wine and water slowly through the openings.
11. Cover airtight and bake at 300 for 4-5 hours.
12. After a few hours (2) add a small quantity of boiling water if seems dry.
13. Serve with a salad.