4 lb Chicken
1 c Carrots; thinly sliced
2 lb Boned pork shoulder
2 lb Boneless stewing veal
2 c Potatoes; diced
1 lb Boneless stewing beef
2 ts Salt
2 c Onion; chopped
1/2 ts Pepper
1 1/2 c Celery; diced
1/2 ts Savory
Pastry:
2 c Flour
2/3 c Lard
1 ts Salt
1/2 c Cream or milk
1 ts Baking powder
Bone chicken, remove skin and cut meat in 3/4" cubes. Prepare
a well-flavored stock with chicken bones. Remove fat from pork,
dice fine and fry until crisp. Cut pork, veal and beef in 3/4"
cubes and mix with chicken. Mix vegetables and seasonings. Scatter
fried pork fat over bottom of large heavy casserole (18 cup) or
Dutch oven. Fill dish with alternate layers of meat and vegetable
mixtures.
To make pastry: Mix flour, salt and baking powder. Cut in lard
until mixture resembles coarse bread crumbs. Add enough cream to
make a firm dough that can be easily rolled. Roll out to fill top
of casserole. Seal pastry firmly to edges of dish and cut several
steam vents. Refrigerate overnight to blend flavors.
Next day, pour in enough chicken stock through steam vents to fill
pie. Cover and bake at 300°F until meat is tender (4-1/2 to 5-1/2
hours). After 2 hours cooking, if pie seems dry add a little more
stock. Uncover for last 20 minutes to brown pastry.
