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pork ground ground beef veal chicken salt salt black pepper onions potatoes suet flour baking powder salt water
Viewed: 51 - Published at: 5 years agoIngredients
- 1/2 pound pork ground
- 1/2 pound ground beef, lean
- 1/2 pound veal
- 1/2 pound chicken
- 1/4 pound salt pork
- 1 x salt
- 1 x black pepper
- 1 each onions
- 2 1/2 pounds potatoes
- 1/2 pound suet finely minced
- 4 cups flour, all-purpose
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 113 cup water approximately
Method
- At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes.
- Season with salt, pepper and onion cut in rings.
- Cover and put in a cool, fresh place.
- The next morning, cut the potatoes in small cubes.
- Roll suet pastry into a 28x4x 1/2 inch strip.
- Cut lengthwise into halves.
- Line a 10-inch three-quart casserole (or two smaller casseroles) with one strip, bringing pastry over top edge.
- Fill pastry with alternate layers of meat and potatoes until all ingredients are used.
- Cover all with boiling water and seal pie with top layer of pie shell.
- Cut hole in centre of pie shell to let steam escape.
- Cover casserole with foil.
- Bake in moderate oven (350 F) for four hours.
- Remove the foil for the last 30 minutes of baking time to brown the crust.
- Note: The original recipe of the Naskapis (native Indians of Quebec) called for one rabbit, a partridge, one pound of moose meat and one pound of lean pork instead of the more mundane meats used today.
- Variation: Minced meats may be used in lieu of cubes.
- Suet pastry: Mix suet with flour, baking powder and salt.
- Stir in enough water to moisten the flour.
- Gather dough together and shape into a ball.
