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.