This recipe was passed down from my father’s family of 12 children. Most of my ancesters had farms in the area around Quebec, Canada during the 19th century. At the end of the summer growing season they would butcher some of the animals and prepare the vegetables in order to store their winter provisions. One of the many recipes that came out of this harvest was Cepout (not sure of the spelling). This dish was made to give sustenance to those that worked hard gathering their winter food. It has been made, traditionally, in my family for New Year’s Day, and is meant to feed a large crowd. Enjoy, it is addictive!
Yield:
8 to 12 servingsIngredients
6 to 7 pounds fowl (or stewing hen)
15 to 20 pounds potatoes (10 to 12 pounds red potatoes, 5 to 8 pounds russet)
2 1/2 to 3 pounds yellow onions
2 pounds breakfast sausage links
6 tablespoons allspice
2 1/2 tablespoons salt
3 tablespoons black pepper
1 package refridgerated pie crust
Instructions
Cut fowl into 8 to 12 serving pieces; set aside.
Chop potatoes and onions into one-inch cubes. Place in a large 8- to 12-quart soup or stock pot. Sprinkle with 1/3 of the allspice, salt and pepper.
Top potato and onion mixture with fowl and sausage, sprinkling 1/3 of the allspice, salt and pepper. Add remaining potato and onion mixture over meats, sprinkling with remaining seasonings. Cover with pie crust and cover pot.
Bake in 350-degree oven for 3 to 4 hours, checking periodically. About 2/3 of the way through, check to make sure there is enough juices, if not, add 2 cups water. Let sit for 30 minutes before serving.
