Canadian Cipate (C-Pout) recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 12servings
Direction and 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
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 pepper to taste
1 x pastry crust
 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 3F oven and serve. This recipe is
served at Christmas mainly in French speaking areas of Canada.

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