INGREDIENTS

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 6723
Calories From Fat: 3376
Total Fat: 373.5g
Cholesterol: 748.4mg
Sodium: 7572.4mg
Potassium: 8109.1mg
Carbohydrates: 595g
Fiber: 40.7g
Sugar: 16g
Protein: 228.2g