Cube meats and place with onions ( one third of quantity) in a 5 litre roastingpan. Add a layer of vegetables and spices, then cover first layer of meatand vegetables with pastry, cut openings in pastry for steam to escape.

Continue layers in this matter twice more. Always finish your 'Cipate' witha layer of dough. Pour wine and water in the dough incisions. Cover with atight lid and cook for 4 hours in a 150ºC oven and serve. This recipe isserved at Christmas mainly in French speaking areas of Canada.