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1/2 lb Pork – lean
1/2 lb Beef – lean
1/2 lb Veal
1/2 lb Chicken
1/4 lb Salt pork fat
Salt
Pepper
1 Onion
2 1/2 lb Potatoes
1 Thick pie shell
-SUET PASTRY-
1/2 lb Suet, finely minced
4 c All purpose flour
2 ts Baking powder
1 1/2 ts Salt
1 1/3 c Water (approx)
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
28xd4x1/2-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 (350F) for four hours. Remove the foil for the
last 30 minutes of baking time to brown the crust.
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.
From
Yields
1 Torti?re
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