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1
At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes.
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2
Season with salt, pepper and onion cut in rings.
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3
Cover and put in a cool, fresh place.
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4
The next morning, cut the potatoes in small cubes.
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5
Roll suet pastry into a 28x4x 1/2 inch strip.
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6
Cut lengthwise into halves.
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7
Line a 10-inch three-quart casserole (or two smaller casseroles) with one strip, bringing pastry over top edge.
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8
Fill pastry with alternate layers of meat and potatoes until all ingredients are used.
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9
Cover all with boiling water and seal pie with top layer of pie shell.
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10
Cut hole in centre of pie shell to let steam escape.
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11
Cover casserole with foil.
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12
Bake in moderate oven (350 F) for four hours.
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13
Remove the foil for the last 30 minutes of baking time to brown the crust.
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14
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.
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15
Variation: Minced meats may be used in lieu of cubes.
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16
Suet pastry: Mix suet with flour, baking powder and salt.
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17
Stir in enough water to moisten the flour.
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18
Gather dough together and shape into a ball.
