Cipaille or cipate (layered meat pie)

1. Traditionally this layered pie is best made with game.
2. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.
3. Servings: 8 to 10 pastry for double crust pie cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
4. Combine with onions; cover and refrigerate for at least 12 hours or overnight.
5. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover.
6. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices.
7. 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.
8. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices.
9. Cover with remaining pastry, cutting a small hole in the centre.
10. Slowly add enough chicken stock through the hole until liquid appears.
11. Cover dish and bake in a preheated 400 deg f oven for 45 minutes or until liquid simmers.
12. Reducei 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.