| 1 | At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes. |
| 2 | Season with salt, pepper and onion cut in rings. |
| 3 | Cover and put in a cool, fresh place. |
| 4 | The next morning, cut the potatoes in small cubes. |
| 5 | Roll suet pastry into a 28xd4x?inch strip. |
| 6 | Cut lengthwise into halves. |
| 7 | Line a 10-inch three-quart casserole (or two smaller casseroles) with one strip, bringing pastry over top edge. |
| 8 | Fill pastry with alternate layers of meat and potatoes until all ingredients are used. |
| 9 | Cover all with boiling water and seal pie with top layer of pie shell. |
| 10 | Cut hole in centre of pie shell to let steam escape. |
| 11 | Cover casserole with foil. |
| 12 | Bake in moderate oven (350°F) for four hours. |
| 13 | Remove the foil for the last 30 minutes of baking time to brown the crust. |
| 14 | 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. |
| 15 | Variation: minced meats may be used in lieu of cubes. |
| 16 | Suet pastry: mix suet with flour, baking powder and salt. |
| 17 | Stir in enough water to moisten the flour. |
| 18 | Gather dough together and shape into a ball. |
