Cipate Recipe
Ingredients
| Chicken breasts | 2 Large | |
| 1 1/2 pounds cubed boneless pork, veal, and/or beef | ||
| Cooking oil | 3 Tablespoon | |
| Chicken broth | 1 13 3/4 Ounce | |
| Onion | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), chopped | |
| Potato | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Savory | 1/8 Teaspoon, crushed | |
| All purpose flour | 2 Tablespoon | |
| Pastry Topper | ||
Directions
Remove skin and bones from chicken; cube meat.
In saucepan brown all meats in hot oil.
Stir in broth, vegetables, parsley, salt, savory, and 1/8 teaspoon pepper.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Blend 1/3 cup cold water into flour.
Stir into hot mixture.
Cook and stir till thick and bubbly.
Keep hot.
Prepare Pastry Topper.
Turn hot meat mixture into 2-quart casserole.
Top with Pastry Topper.
Cut slits.
Bake at 350° till golden, 30 to 35 minutes.
In saucepan brown all meats in hot oil.
Stir in broth, vegetables, parsley, salt, savory, and 1/8 teaspoon pepper.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Blend 1/3 cup cold water into flour.
Stir into hot mixture.
Cook and stir till thick and bubbly.
Keep hot.
Prepare Pastry Topper.
Turn hot meat mixture into 2-quart casserole.
Top with Pastry Topper.
Cut slits.
Bake at 350° till golden, 30 to 35 minutes.
Chef
