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Ingredientes
- 2 lb Pork, boneless
- 2 lb Veal
- 1 3/4 lb Beef
- 1 3/4 lb Chicken
- 1 x Rabbit
- 1 x Patridge
- 3 lrg Onions, sliced
- 6 x Celery sticks, minced
- 2 x Carrots, sliced
- 1 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 tsp Rosemary
- 4 x Cloves, whole
- 1 x Bay leaf
- 2 tsp Savory
- 6 ounce White wine
- 1 1/2 c. Boiling water
- 1 Tbsp. Salt Pepper to taste Pie dough
Direcciones
- Cube meats and place with onions (1/3 of quantity) in a 5 qt roasting pan. Add in 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 hrs in a 300F oven and serve.
- This recipe is served at Christmas mainly in French speaking areas of Canada.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 12 servings | |
| Calories 416 | |
| Calories from Fat 203 | 49% |
| Total Fat 22.54g | 28% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 158mg | 7% |
| Potassium 819mg | 23% |
| Total Carbs 5.6g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.3g | 2% |
| Protein 42.67g | 68% |
