Canadian Cipaille

By JimMac

This recipe is served at Christmas mainly in French-speaking areas of Canada.

Ingredients

• 2 lb. pork, boneless
• 2 lb. veal
• 2 lb. beef, boneless
• 2 lb. chicken, boneless
• 1 rabbit, de-boned
• 1 partridge, de-boned
• 3 large onions, sliced
• 6 celery stalks, chopped
• 2 carrots, sliced
• 1 t nutmeg
• 1/2 t cinnamon
• 1 t rosemary
• 4 whole cloves
• 1 bay leaf
• 2 t savory
• 6 oz. white wine
• 1-1/2 cups boiling water
• 1 T salt
• pepper to taste
• 1 pie dough (or more)

Details

Servings 12

Preparation

Step 1

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 manner twice more.



Always finish your “Cipaille” 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.