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How To make Canadian Cipate (C Pout)

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Ingredients
2
pound
pork, boneless
2
pound
veal
1 3/4
pound
beef
1 3/4
pound
chicken
1
each
rabbit
1
each
patridge
3
lg
onions, sliced
6
each
celery sticks, chopped
2
each
carrots, sliced
1
teaspoon
nutmeg
1/2
teaspoon
cinnamon
1
teaspoon
rosemary
4
each
cloves, whole
1
each
bay leaf
2
teaspoon
savory
6
oz
white wine
1 1/2
cup
boiling water
1
tablespoon
salt
1

Pepper to taste
1

Pie dough

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.

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