Title: Canadian cipate (c-pout)
 Categories: Main dish, Meats, Poultry, Vegetables
      Yield: 12 Servings
 
      2 lb Pork, boneless
      2 lb Veal
  1 3/4 lb Beef
  1 3/4 lb Chicken
      1    Rabbit
      1    Patridge
      3 lg Onions, sliced
      6    Celery sticks, chopped
      2    Carrots, sliced
      1 ts Nutmeg
    1/2 ts Cinnamon
      1 ts Rosemary
      4    Cloves, whole
      1    Bay leaf
      2 ts Savory
      6 oz White wine
  1 1/2 c  Boiling water
      1 tb Salt
           Pepper to taste
           Pie dough
 
  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.