---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cipaille or Cipate (Layered Meat Pie)
  Categories: Ethnic, Poultry, Beef, Pork/ham
       Yield: 8 servings
  
       2 lb Boneless chicken meat               1 ts Salt
       2 lb Lean beef                         1/2 ts Ground black pepper
 	    2 lb Lean pork			   1/4 ts Mixed ground cloves,
      nutmeg,
       4 md Onions, coarsely chopped                 -cinnamon, allspice
     1/4 lb Salt pork, thinly sliced            2 c  Chicken stock (approximate)
       2 c  Potatoes, peeled and cubed     
  
   Traditionally this layered pie is best made with game.  Failing a supply of
   venison or pheasant it can be made with a mixture of meats and poultry as
   is this recipe.
   
   Servings:  8 to 10
   
   Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes
   and place in a large bowl. Combine with onions; cover and refrigerate for
   at least 12 hours or overnight.
   
   Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably
   cast iron with a cover.  Layer with 1/3 of the meat mixture and 1/3 of the
   potatoes; season with 1/3 of salt, pepper and spices.  Roll out half of the
   pastry slightly thicker than for a normal pie and arrange on the potato
   layer, cutting a small hole in the centre.  Repeat with 2 more layers of
   meat and potatoes seasoned with salt, pepper and spices.  Cover with
   remaining pastry, cutting a small hole in the centre.
   
   Slowly add enough chicken stock through the hole until liquid appears.
   Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until
   liquid simmers.  Reduce temperature to 250 deg F and continue to bake,
   covered, for 5 to 6 hours more or until top crust is a rich golden brown.
   
   Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
  
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