Recipe for Cipaille Or Cipate (layered Meat Pie)

2.00	lb	Boneless chicken meat
2.00	lb	Lean beef
2.00	lb	Lean pork
4.00	md	Onions, coarsely chopped
0.25	lb	Salt pork, thinly sliced
2.00	c	Potatoes, peeled and cubed
1.00	ts	Salt
0.50	ts	Ground black pepper
0.25	ts	Mixed ground cloves, nutmeg,
		-cinnamon, allspice
2.00	c	Chicken stock (approximate)

Instructions:
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.

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