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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Canadian Cipate (C-Pout) Category Main Dish Total Hits 12 Rating | voted : 0 times The Recipe 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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