Thanks for watching Everyone - this is a re-edit / re-upload of today's video... I realise that after a long day of shooting 'War Recipe' videos, I misspoke in this one about the start date of WW2. I've edited it to reflect what I had meant to say. Thanks to everyone who pointed out the mistake! (Even those who use less than appropriate, mocking and derisive language. What would the internet be without them.)
I've just managed to acquire a copy of La Cuisine Raisonée (I'm in the UK so I was surprised I could find a copy here) that you've mentioned before on this show. Will have to try out the Quebecois version of this dish now. 😁
At supper tonight the kids ask for “jimmies” on top of their ice cream. A testament to your influence. Keep up the good work. We enjoy watching you and have been trying some of your recipes.
Hi Glen. Another great recipe thanks! In my Mom’s French Canadian family the recipe for Cipaille included the three commonly available meats beef, chicken and pork. Mom said the old traditional recipe for Six-paille included six types of meat which could include beef, chicken and pork plus veal, turkey, deer, rabbit or organ meats.... anything to fill the pot to either show off your affluence or extend the meat with whatever was available from the farm and bush to feed the typically large French Canadian family.
Ahh the ole no fish seapie. Was really confused in my youth when I started to learn english. In my small town in northern Ontario where I grew up there is a summer picnic that the community make seapie (porc, chicken, beef, with dough morsels throughout, onions) roughly 200 pots cooked in 2 large brick ovens that are fired overnight to have the residual heat cook them for 4-6 hours with baked beans in seperate pots. Dad use to make them at home in a sandpit heating it with a fire on top.
It really makes me angry when people are so derogatory or mean. Can’t you leave a comment that is inspiring? You can also critique people without making them feel bad. Just think about what you’re saying before you say it. Thank you so much for all your great recipes that you take time to show us then re-create. So much history with the food
This was a great video to have at this time of year. Cipaille is classic for the french-canadian half of my family and was typically made by my grandmother for New Year's Eve. Her variant included marinating cubed beef, pork and chicken in red wine, onions and "mixed spices" (cinnamon, nutmeg, allspice and clove) she could only find in Quebec when she traveled there from Northern Ontario. The marinated mixture was taken out the next day and tossed with potatoes, and then layered in a pot with a few layers of pie crust. The pot was then topped off with beef broth and baked for several hours. It's not a recipe too many people know about anymore, and it's great to see it covered like this. Thanks!
I love seeing these and seeing how families and communities came together around basically the dinner table in how to cook and feed. I often wonder what it would be like in a hundred years from now what they will talk about. Let's be honest the art of preparing meals at home is something to treasure and so many have lost the basics to even make little things. The art of the drive though would be a horrible memory to pass to future generations.
Colonial American versions of sea pie call for lining a deep dish with pastry, placing layers of whatever meats were available, separated by pastry. Liquid was added before the crust was added. To cook, a plate was placed on top and tied to the dish, then placed in water and boiled for 2.5 hours. The dish gets its name, sea pie, because it was originally prepared aboard ships for the officers, who did not have the same diet as the other ranks of the crew (typically hardtack biscuits, salt pork). As the ships did not have ovens, boiling was the only cooking method.
Not being a dumpling fans in my house, we would definitely bake it in the oven. That being said, I am sure this was made for on the stove top for the cook who may have needed to keep things simple. As always, thank you and Julia for sharing your time with us. I absolutely, thoroughly enjoy all of your shows!
I'm south African and my grandmother made this often when I was younger, but she made a much larger portion of stew use a deeper pot. It had sago in to add body and was seasoned with cloves. I'm going to attempt it today.
A Scot here, we'd call that stew and dumplings here, the pastry would be made into balls and added around 30 minutes before stew is due to be ready. Atora suet would be used most likely and is found in every supermarket really, id also use some tomato concentrate or passata and a beef oxo cube and maybe a pinch of mixed herbs. Loving your videos, thanks.
My mother made cipâte a few times, it took forever to cook and is one of the best things I’ve ever had. Hers had many layers of dough inside the big Dutch oven pot and she used three or four different kinds of meat.
I live in Western Quebec, Pontiac County and sea pie is still popular. The Lion's Club in Bryson, Quebec still makes it every year. Baked in an oven. The big difference is around here we have several recipes but usually always has cinnamon and often cloves. Quite a distinctive taste!
I look forward to Sunday mornings through watching your videos, and have started a small collection of old cookbooks. Reminds me of my Grandma's cooking, with the added historical information. Thank you, from Buffalo NY.
Thanks... My grand grand father was Scottish. He came to Punta Arenas, Chile, south America in Patagonia in 19s. My grand father was born here and he married with my grandma, Croatian. She make this pie, but she says... Sipaad... Jajaja... , this recipe (oral tradition) includes potato's and garlic... Not fat in pastry... Meat and carrots... My grandma past away about 10 year, and now, I make sea pie, once a month...like a special familiar lunch (Sundays)
Thanks for this video! My family has an old recipe we’ve always called “Sea Poi” that was passed down through the French branch (by way of Canada) of my family. I suspect the “poi” was likely misheard “pie”. Never knew where it originated from until I watched your video. Our recipe is a bit different in ingredients, but the base concept is the same. We’ve always used a combination of meats - beef, chicken, and ham - along with chicken stock, water, onion, and potato as the main ingredients. Also, at some point the recipe switched to American style biscuits (think fluffy biscuit) on top. Most of the family has generally grown up more in Mid-state New York farm towns instead of sea-faring, so might explain some of the differences. The recipe was also meant for a larger family - usually about 8-12 - so the combination of meats would have been important to stretch a buck, so to speak. I make it for family get-togethers nowadays, and like to experiment in subtle ways with the flavors. The last time I made it, we switched to rosemary biscuits on top. It was a small change, but really elevated a classic.
I really appreciate the great videos. I think I have an old soul. I find I gravitate towards things from a period in time that is much older than me. I think its cool and much more interesting to lean towards self sufficiency. I have a few older cookbooks. I'm a borderline cookbook junkie.😂
My mother made a similar dish minus veg except onions. Veg was served separately. Mom used summer savoury, of course, and sometimes used an Oxo cube (popular thing in the 50’s and 60’s). When I make it now, I also add some thyme along with the summer savoury and because my oven is always ready to go (wood fired), I just put it in the oven and sprinkle coarse salt on top of the crust. Another similar dish I make consists of cubed beef, pork, and whatever else (used to be venison in my kitchen) combined with a mixed variety of mushrooms and summer savoury (always), some rubbed sage, marjoram and thyme. A biscuit dough goes on top. The dough is rolled out and cut into leaf shapes and scored, laid on top with small balled up pieces of aluminum foil to place under the “leaves” to give them dimension. Brush with egg and sprinkle with coarse salt. It’s actually quite pretty but remember to remove the balls of foil before serving.
@@dlbstl : It’s a very pretty dish. I just use cardboard “templates “ I’ve made by tracing out the leaves from the trees and our grape vines and then reduced them on the copier at Staples. It’s time consuming to fiddle with those leaf shaped biscuits though. If I had a family, it’s something I’d do up for Christmas Eve supper. I used to make it for the fellas when they were off on a hunting trip for a few days. They claimed to love it. After some beer, probably anything would taste good.
Live in CT, my mil made this or her varient, cook in heavy dutch oven on stove top covered, then whip up biscuits, drop into boiling liquid and into oven 15-20 minutes. Serve piping hot, cook second stew for tomorrow. Was fabulous!
Yeah, the whole time you were making this, it sounded like the beef stew and dumplings that I grew up on. We just dropped the dough in by the spoonful instead of rolling it out, and somewhere along the line the turnips became potatoes.
Wow I thought I was the only one who ate "sea" pie here in Gloucester Massachusetts growing up haha. My grandmother would make it but she'd add some potatoes and I think some thyme. Never really thought about it too much and just assumed it was one of here specials. Great video!
Looks like a hearty meal. The sort of thing you'd be glad of at the end of the working day. I'd spruce it up with a dash of Worcestershire sauce or dollop of horseradish.
It's amazing how varied this dish is over multiple versions, and as you know, every region in Quebec and seemingly every family has their own "absolutely correct" version. Some of those versions are identical to Lac Saint-Jean Tourtière as well, which is One another confounding factor. In any case, I am doing some research to try and make a Francophone Eastern Ontario version and came back across this video, which has some very good tips and approaches to this amazing dish. Thanks! (There's even a video of Celine Dion's mom making this recipe from circa 2000, BTW)
I did make this today but made it a little different, I sauteed up my celery, onions, a little bit of carrots before I started putting ingredients together, and I did sear the beef stew meat to get some brown on it. I did add 4 cups of beef broth, some green peppers, and mushrooms. Like I said I browned the meat, but did not simmer, all the ingredients for 30 minutes. I was not paying attention to the recipe as closely as I should have. Instead of making a pie crust, I used a pillsbury already made pie crust to make it quicker and I had one to be used. I then put it on simmer for 3 hours. I did enjoy it, the bed was soft and tender, potatoes, and veggies were done, tasted like a beef pot pie, only thing I would do I think is, before simmering it 3 hours, I would put it in a 400 degree oven and brown the top pie crust to get it crusty and brown before simmering 3 hours or simmering a hour and half and then halfway through putting it in 400 degree oven last half in oven to brown top pie crust.
I lived in a small community once and they had this dish called a 'see pie'. It was a deep dish layered meat pie cooked in a Dutch oven. Got its name from the cook putting what ever meat(s) they could see into it. Always good, could have beef, beaver, venison, partridge, muskrat, goose, moose, duck etc.
Like you say make your own. So very true growing up "stew pie" would depend on who's house you were at, how many to be fed, what was in the pantry or fridge or time before going to market. I just enjoy the comparisons between regional areas.
Hi Glen, My family's Cipaille recipe below. Love your channel! Been a subscriber for many years and still baffled that you don't get more views than that, you are in my top cooking youtubers along with chef John. I hope you'll read this cause it took me a while to write down. Yes I know it's longish but I wanted to give as much details as possible. I'm originally from the Lower Saint-Lawrence (Bas Saint-Laurent) region of Québec and we've been making Cipaille essentially the same way since about the 1930s in my family. I had a 1936 community cookbook from Le Cercle des Fermières that had the base recipe we use but unfortunately it's been lost in a move. I'm giving quantities for reference but really it always varies a bit and it should depend mainly on the size of the pot you'll be cooking in and how seasoned you want it. As you say: make it your own. Best results in enameled cast iron dutch oven. So the recipe is more in the proportions and, especially, the method. Ingredients: For the Cipaille itself: -1 1/2 pound Beef chuck, 1 to 1-1/2 inch cubes -1 1/2 pound Pork shoulder, 1 to 1-1/2 inch cubes -Chicken breasts on the bone with the wings and neck (whole top half), breast in 1 to 1-1/2 inch cubes, keep the bones, wings, skin, etc... for the broth (note that if doing a large batch you can use turkey, which is tastier and makes a much better broth in my opinion) -Optionally, any game meat you can get your hands on, 1 to 1-1/2 inch cubes (add more potatoes or reduce other meats if using) -Optionally a few slices of salted lard or brined pork sock roll -5 lbs Potatoes (in the end we want about 50/50 meat/potatoes, adjust accordingly) -3 large Onions, chopped -About 1/2 teaspoon Spice mix, pretty much the same we use for Tourtière (Nutmeg, Cinnamon, Clove, Bay leaf; all ground) -Salt -Pepper For the broth: -All reserved chicken, or turkey parts -Standard Mirepoix (You know the drill... 2-3 carrots, 2-3 celery stalks, 1- 2 onions; roughly chopped) -Lower Saint-Lawrence Salted Herbs (If you can't find it in the Toronto area I can send you a jar, it's an ingredient well worth discovering) -Pepper -6-7 cups water (or enough to cover well the ingredients) For the crust: -2 cups all-purpose flour -1 tablespoon shortening -3/4 cup milk -4 teaspoons baking powder -Salt The evening of the day before you plan to eat it for supper: -De-bone the chicken -Cube the meats -Chop the onions -Put the meats in a large bowl with the onions, mix and see if each piece of meat appears to touch a few pieces of onions to judge if you have enough onions -Season generously with salt and pepper -Add a few pinches of the spice mix, you do not want the dish to taste strongly of the spices, you should barely taste them but they will give a wonderful aroma -Mix thoroughly -Cover and keep in the fridge overnight. This makes all the meats deeply seasoned and I think the salt keeps the poultry from becoming too dry, basically dry-brining it. -Make a simple broth with the reserved poultry parts and mirepoix, season with the salted herbs and pepper. This step you can do next morning as well. -Make the crust: mix dry ingredients, cut the shortening into the flour, mix the milk in gradually as you stir. Wrap and keep in the fridge. This step you can do next morning as well, but the dough needs at least a half hour rest in the fridge. The next AM/early PM: -Preheat oven to 400F (traditionally it was made on stove top, but oven gives better results/heat control so it became the way to do it in my family) -Warm up the broth -Cube the potatoes -The meat mixture should smell incredibly good, by the smell you should be able to determine if you had put enough of the spice mix. Now is the chance to adjust. -Layer meats and potatoes, seasoning well the potato layers with salt and pepper as you go. If using salted lard or sock roll, put it at the bottom and season the potatoes less aggressively. -Roll down the crust dough so it covers the whole dish. Put it on top the Cipaille mixture and score/cut in large (2-3 inch) squares. Also create a chimney in the center. -Pour in the hot broth through the chimney, until the broth reaches the crust -Cover and put in the oven. Keep remaining broth warm on the stove. -After about 1 hour or whenever you can hear that the broth is boiling, lower oven to 300F -After another hour, lower oven to 200F -Cook at least 2 more hours (more is better) looking into the chimney occasionally to see if you need to add broth, you will probably need at least one addition during the cooking process. If way too dry you will hear the bottom start to fry. -Get it out of the oven 20-30 minutes before eating (keep covered) so that it settles a bit and the broth gets into the potatoes even more -Serve it forth! In my family (and others) pickled beets, pickled pearl onions, homemade green tomato ketchup, sliced cucumbers and tomatoes and the omnipresent buttered slice of bread were on the table for everybody to pick-up as they please as they eat the Cipaille. Enjoy!
Mes parents sont du Bas-du-Fleuve aussi. Mon père était un chasseur et le produit de sa chasse entrait dans la confection: lièvre, perdrix, orignal... Je n'ai jamais aimé les viandes sauvages (probablement après avoir trop dépecé de lièvres faisandés, l'odeur est horrible) mais mon père était bien fier.
I am adoring your channel, Glen! Thank you for sharing such wonderful recipes. The beef suet is pretty much the same as tallow (beef fat), the only difference is being that tallow has been rendered. I am betting that it could be found at butchers also :). Being a cook that prefers to make everything from scratch and in a way that pre-dates commercialism, I am just enthralled with all this wonderful information. Thx!
HI. My grandmother (and my father) made this often. I was told that it was made for trawler men to take to sea because once cooked it can be reheated and the pillowcase it's cooked in. Hence Sea Pie. This recipe is complex as the recipe I have is simply layers of onion, potato and finely chopped steak, add water, cover with suet, secure in a pillowcase and cook on the hon in a Bain Marie for 6 to 8 hours. Job done.
Alas: 'SEA PIE'! This shore meat pie must have been a wonderful change of pace sent along by the women onshore. I like this very well. We did the like of it in our woodland camps with my cousins on our farm's woodlot. I have DONE THIS (whatever the name) with SAGE AND THYME. I take the steamed pastry off to brown the top as a finish.
Good to see this! Just one or two bits of information. It is probably called 'sea pie' either because it was made at sea, or taken aboard. The layering recalled the decks in a sailing ship, and the pies were described as "two-,three-, of four-decker" pies, depending on the number of layers and therefore the amount of meat. This was used in thr Royal Navy in the late 18th century, as I undersztand. In Scotland the 'turnip' would not be the white turnip, but what others call "swede", a much stronger, sweeter taste.
I think everyone will find it quite interesting if they watch Townsends on RUclips with the old recipes. He says that sea pie was meant for sailors on the ship. They will boil it underwater cooking it that way. Layering it within the pie then cooking it. Check out his video and see how the two are done differently. Glenn’s recipe that he found versus theirs. Quite interesting. Thank you for the video
I'm English - that is a suet pastry (you don't need to mix in a machine, a spoon is fine) of the sort which you would use for suet puddings, steak and kidney pudding, that sort of thing. Suet dumplings (small uncooked balls you put in a cooked stew - which should be relatively liquid as a lot gets sucked up -made of flour, suet etc) are great in beef stew, but they do expand. Very very nice in the winter! This is a variation on a theme, interesting.
I just discovered your channel and I really enjoyed this video. I live in the US, but love travels to Canada, and I was surprised to discover French-speaking communities in the part of N Ontario you allude to. I am looking forward to perusing your Canadian recipe videos. I too love old "pioneer" cookbooks, and the like. I grew up in Northumberland (the English county that abuts Scotland on the east coast of the island), and 'yes' . . . my mother and my many aunts DID cook something very similar to this. It wasn't called Sea Pie, in fact, it didn't have a name . . . my aunts would say "stew, and I'll 'hoy' (put) a bit crust onnit" . . . and it would be cooked in the oven, uncovered.
Hello, Glen. Do you think you'll ever re-visit recipes like this where you say they are fine, but would like to spruce up and put your own spin on it? We'd love to see how you'd go about making it more flavorful for you and Jules.
Back in the day when Scotland was an independent kingdom, they had an close alliance with France (also a monarchy, in those days). This is known as "The Auld Alliance", and probably accounts for the French connection in the name. (Sea Pie = Cis Paille).
It's just quebecois, not french--even if it wasn't, it's a name and recipe from the british navy, so well after the days of the independent kingdom (sorry to burst your bubble)
I make this very often in the North of England, we call it stew with a crust. You can bake it or steam it, or turn the dough into dumplings, or boil it as a beef pudding. Its very easy pasty to make. You can also use the pastry for jam roly poly pudding, and many desserts with the addition of a little sugar. Still a very popular, if fattening dish. I have a tendency to use vegetable suet just for health reasons nowadays, it works as well as beef.
If you go back far enough "sea pies" were pies that could be made without an oven, such as on a ship. They were a layered pie of meat and vegetables, but they were then tied very tightly in a cloth and boiled. The back country/bush cooking connection you mentioned makes senses as this would work great in a dutch oven or as they called them in the old days a bake kettle, again a way to make a savory pie with no oven.
@@judithburke1539 There's good meat to be had on a sheep's head. It's generally reduced down and made into a meat terrine called Brawn, and served cold.
I had a recipe for Sea Pie, which was in my 'Approach to Cookery' book I used in secondary school, in Melbourne, Australia. I lost the book in a fire and the edition I was able to replace it with had deleted that recipe from the publication. It was made with a Suet Crust top and steamed like Steak and Kidney Pudding. You use pastry in yours.
Hello from Iowa , reminds me of the shepherds pie my Grandmother would make. Just replace the top with mashed potatoes and finish in oven till potatoes get crispy on top.
High from scotland, we would no a days call that a steak pie but modernised we add beef stock/gravy with some sausage but the topping us now a puff pastry the outer pastery is is crisp and the inner side is most but it is a very nice dish, we tend to have this dish as a sunday dinner or on new years eve or day sometimes it can be a substitute for Turkey at Christmas
Yoiks, I paused the video to look at the haggis recipe. It's one thing to know there are parts we don't usually eat that go into it, it's quite another to read how those parts are cooked.
I read the directions for dressing a sheep's head. You never know what Glen will try next. I like his variety -- plenty of accessible recipes but a nice dose of episodes that require ingredients or equipment I'm never going to have.
I've made haggis for my wife (Scottish) and we live very close to a lamb/goat farm so I got all the good bits. Now while haggis, neeps, and tatties are traditional for a Burns Night in January I would suggest making the actual haggis in the summer time when you can open some windows. There is nothing like the smell of boiling offal for hours on end! 😆
I make this regually, was my one my gran used to make. She used to make it with lamb, but i tend to eaither use beef or Chicken.. It's the suet crust that's most important. and it's baked in an oven not on the stove, this way the meat juices caramelize on the top of the crust which becomes crispy and soft under neither.
In a cast iron dutch oven. I omit turnips, add beef bouillon, diced potatoes and peas. I use butter in the crust. No lid. I also cook the filling on the stove before placing the crust on just like you did though.
In our beef stew (no tomato of any kind) we use salt pepper onion powder garlic powder bay leaves parsley mild paprika and Worcester sauce- all seasonings except parsley bay leaves and Worcester sauce are added to flour which the bite sized beef is tossed in then browned in oil in small batches to create a good seat on meat and fond in bottom of stew pot. When meat is all nicely seared return all meat add potato’s carrot s sliced mushrooms diced onion(sauté in stew pot after searing meat) bay leaves parsley and few good shakes of Worcester sauce. Cover with water simmer 60-90 minutes stir often to remove the fond from bottom of stew pot cover for 30-45 minutes remove lid or set it askew to thicken sauce You can add a good glug of red wine and/or 3-4 tablespoons of real butter at the end or before adding dumplings. If adding crust or dumplings the stew should be thinner than gravy but a bit thicker than broth as dumplings will thicken it quite a bit. If not adding dumplings remove lid when veggies are almost done and simmer til sauce is thickened. You want a gravy like consistency. Love it served with warm homemade bread or crusty loaf and nice crispy side salad.
I make what amounts to a scotch broth (lamb, beef, onions, carrots, turnip or parsnip instead of potatoes) and top with flour drop dumplings to cook with the lid on. The broth thickens to nearly a gravy while the dumplings cook. It's just soup/stew and dumplings here, but amounts to the same thing. Now I have a new name for it! I am in Northern Ontario.
Being a Scottish recipe iI would have thought it would have had swede in it not turnips or as the Scots would call them neeps. I think in Canada they would be called rutabaga. We have something similar here (Australia) but the pastry would be made with butter and the stew would include carrots and celery and wouldn't have the turnip/swede in it.
could just be an issue with "translation". I'm not too far from scotland and we've always said turnip when referring to swede. I suspect the same might apply here. The recipe says turnip but it would be "common knowledge" that it was actually meaning swede.
My parents were from southern New England. My mom used to make a beef (or sometimes chicken) stew that started on the stove top but finished in the oven, topped with a biscuit dough made using Bisquick. It was comfort food all the way, one of my childhood favorites. I don't think there was a connection to anything in Quebec or Scotland, but there could have been. Hers definitely had carrots in it, as well as onions (and celery), but no turnip. Sometimes potatoes, sometimes not.
An old family dish I never knew It had a name. my mother's father was an Acadian Louisiana shrimp boat captain. and I recall her making this she used potatoes instead of turnips and a heavy hand with creo seasonings. other than that the same dish.
We make something similar but we use ground beef, onions, garlic and mushrooms and use beef broth. The crust is pretty much the same but with lard and baked in the oven. It really is a comfort food and you can pretty much use any veggie or meat. It's hard to mess this dish up.
My grandma would make this with beef, pork, chiken, deer, hare, moose. She would put alots more spices tha just salt and pepper, but one of the distinc thing about this is that she always built a cheminey in the middle of the dough to let the steam out.
That's what we do in the west of England but in a deeper pan with more gravy and 20 to 30 mins before serving you put the mixture you used as a crust in but in pieces so that they steam and absorb a little of the gravy. I was taught to use beef skirt or maybe shin of beef and whatever winter vegetables you had to hand. It's kind of the universal comfort food and in the North of England they would put the suet crust on in one piece while in the South East they would actually put the crust on in overlapping rounds and call it a cobbler. My mum put Curry powder and Worcestershire sauce in the stew part for added savour but that's not common.
I have had the variant that involves baking for 20 mins at the end to make it a suet crust. And also, the stew was slightly thickened with oats. Normally, it would be served with potatoes boiled, or even ‘chappit tattles’ . Chappit being roughly crushed ( not mashed) after boiling in salty water.
How about a scotch pie? I usually will munch on a good chicken or beef paprikas. Luv the old world cookbooks too. I’ve got a copy of an old Hungarian cookbook from my mom-dad was Hungarian.Kool stuff-lots of yummy.
We used to have a version of this when I was a marine engineer on deep-sea tugs back in the day. Perhaps a bit more complex though? Always served with cabbage for some reason too.
My husband (from Yorkshire) makes this with a layer of sliced potatoes between the stew and the crust. He calls it Meat and Potato pie, and drowns it in HP Sauce.
Historical recipes are often quite calorie-heavy. The Full English Breakfast is a terrific example of this; it might be the only real meal men got before spending all day in the mine, so it needed to give them enough energy and endurance to work hard for 12 hours.
Thanks for watching Everyone - this is a re-edit / re-upload of today's video... I realise that after a long day of shooting 'War Recipe' videos, I misspoke in this one about the start date of WW2. I've edited it to reflect what I had meant to say. Thanks to everyone who pointed out the mistake! (Even those who use less than appropriate, mocking and derisive language. What would the internet be without them.)
I've just managed to acquire a copy of La Cuisine Raisonée (I'm in the UK so I was surprised I could find a copy here) that you've mentioned before on this show. Will have to try out the Quebecois version of this dish now. 😁
You are awesomely honest and transparent.
Hatters and critical opinions can broaden our knowledge and improve us if we don’t take them to seriously 👍🏻.
So you didn't edit out the RUclips Play Button falling over?
Better. The internet would be better without them. :-) But your calm - even in the face of criticism/fire - is part of the reason we enjoy your work!
Anyone else want a "Welcome Friends" apron? I would love that!
I'm in!
Sure I can add with my Nature’s Wonder and Cool Whip apron.
With an embroidered Canadian flag instead of Glenn's pin?? Anyone else like that?
Yes! A big hefty one. 😹
I have this very cookbook, complete with my granny’s annotations. She was a keen member of the SWRI. Greetings from Scotland!
What did she add to sea pie? Have some venison here in Maine.
@@tedking6790 never made it!
My gram would make sauerbraten with venison... and homemade spatzles
It's wonderful that you're reviving these old recipes and with the wonders of the 'net', people can learn these all over again.
At supper tonight the kids ask for “jimmies” on top of their ice cream. A testament to your influence. Keep up the good work. We enjoy watching you and have been trying some of your recipes.
see, i'm from New England, and we never called then anything BUT jimmies
Hi Glen. Another great recipe thanks!
In my Mom’s French Canadian family the recipe for Cipaille included the three commonly available meats beef, chicken and pork. Mom said the old traditional recipe for Six-paille included six types of meat which could include beef, chicken and pork plus veal, turkey, deer, rabbit or organ meats.... anything to fill the pot to either show off your affluence or extend the meat with whatever was available from the farm and bush to feed the typically large French Canadian family.
Ghost confirmed at 4:42
I was about to say the same thing :D
Yeah ninja'ed me, too! :-P
I actually *said* the same thing. But I deleted my comment as I saw this one right after I pressed the "comment" button.
Even the ghosts are hungry
I almost said this, scrolled down, saw someone beat me to it.
Ahh the ole no fish seapie. Was really confused in my youth when I started to learn english. In my small town in northern Ontario where I grew up there is a summer picnic that the community make seapie (porc, chicken, beef, with dough morsels throughout, onions) roughly 200 pots cooked in 2 large brick ovens that are fired overnight to have the residual heat cook them for 4-6 hours with baked beans in seperate pots. Dad use to make them at home in a sandpit heating it with a fire on top.
My grandmother was Scottish and she always made sea pie and stovies for us. Delicious! The dumplings she added on top were the best.
Julie, we love it when you say “‘Make it your own”. Please don’t stop saying it! 😀
It really makes me angry when people are so derogatory or mean. Can’t you leave a comment that is inspiring? You can also critique people without making them feel bad. Just think about what you’re saying before you say it. Thank you so much for all your great recipes that you take time to show us then re-create. So much history with the food
This was a great video to have at this time of year. Cipaille is classic for the french-canadian half of my family and was typically made by my grandmother for New Year's Eve. Her variant included marinating cubed beef, pork and chicken in red wine, onions and "mixed spices" (cinnamon, nutmeg, allspice and clove) she could only find in Quebec when she traveled there from Northern Ontario. The marinated mixture was taken out the next day and tossed with potatoes, and then layered in a pot with a few layers of pie crust. The pot was then topped off with beef broth and baked for several hours.
It's not a recipe too many people know about anymore, and it's great to see it covered like this. Thanks!
Going by your description, must be tasty and I'm intrigued to try it.
I love seeing these and seeing how families and communities came together around basically the dinner table in how to cook and feed. I often wonder what it would be like in a hundred years from now what they will talk about. Let's be honest the art of preparing meals at home is something to treasure and so many have lost the basics to even make little things. The art of the drive though would be a horrible memory to pass to future generations.
The Sunday Morning Old Cookbook Show is great. Thanks, Glen.
Colonial American versions of sea pie call for lining a deep dish with pastry, placing layers of whatever meats were available, separated by pastry. Liquid was added before the crust was added. To cook, a plate was placed on top and tied to the dish, then placed in water and boiled for 2.5 hours.
The dish gets its name, sea pie, because it was originally prepared aboard ships for the officers, who did not have the same diet as the other ranks of the crew (typically hardtack biscuits, salt pork). As the ships did not have ovens, boiling was the only cooking method.
Thanks, you light up my sundays.
Not being a dumpling fans in my house, we would definitely bake it in the oven. That being said, I am sure this was made for on the stove top for the cook who may have needed to keep things simple. As always, thank you and Julia for sharing your time with us. I absolutely, thoroughly enjoy all of your shows!
Probably not even a stovetop originally, but a fire. At least that would be my guess?
I'm south African and my grandmother made this often when I was younger, but she made a much larger portion of stew use a deeper pot. It had sago in to add body and was seasoned with cloves. I'm going to attempt it today.
For home and country... great sentiment
A Scot here, we'd call that stew and dumplings here, the pastry would be made into balls and added around 30 minutes before stew is due to be ready. Atora suet would be used most likely and is found in every supermarket really, id also use some tomato concentrate or passata and a beef oxo cube and maybe a pinch of mixed herbs. Loving your videos, thanks.
Oh and I'd make it in my Dutch oven on a ring.
Just finished this for supper. I added more spices along with celery, thyme, bay leaf. It was really good. Great winter dish. Thanks
Love your videos, love the old recipes, also love to read old editions of books, I can see me enjoying this dish, reading a Dickens novel.
My mother made cipâte a few times, it took forever to cook and is one of the best things I’ve ever had. Hers had many layers of dough inside the big Dutch oven pot and she used three or four different kinds of meat.
I was going to say the same thing, but also, no vegetables
Love your channel. History and food, two of my favorite things.
I live in Western Quebec, Pontiac County and sea pie is still popular. The Lion's Club in Bryson, Quebec still makes it every year. Baked in an oven. The big difference is around here we have several recipes but usually always has cinnamon and often cloves. Quite a distinctive taste!
I look forward to Sunday mornings through watching your videos, and have started a small collection of old cookbooks. Reminds me of my Grandma's cooking, with the added historical information. Thank you, from Buffalo NY.
cant stop watching . good stuff my guy. looks good , will try for sure. and will def try!
Thanks... My grand grand father was Scottish. He came to Punta Arenas, Chile, south America in Patagonia in 19s. My grand father was born here and he married with my grandma, Croatian. She make this pie, but she says... Sipaad... Jajaja... , this recipe (oral tradition) includes potato's and garlic... Not fat in pastry... Meat and carrots... My grandma past away about 10 year, and now, I make sea pie, once a month...like a special familiar lunch (Sundays)
Thanks for this video! My family has an old recipe we’ve always called “Sea Poi” that was passed down through the French branch (by way of Canada) of my family. I suspect the “poi” was likely misheard “pie”. Never knew where it originated from until I watched your video.
Our recipe is a bit different in ingredients, but the base concept is the same. We’ve always used a combination of meats - beef, chicken, and ham - along with chicken stock, water, onion, and potato as the main ingredients. Also, at some point the recipe switched to American style biscuits (think fluffy biscuit) on top.
Most of the family has generally grown up more in Mid-state New York farm towns instead of sea-faring, so might explain some of the differences. The recipe was also meant for a larger family - usually about 8-12 - so the combination of meats would have been important to stretch a buck, so to speak.
I make it for family get-togethers nowadays, and like to experiment in subtle ways with the flavors. The last time I made it, we switched to rosemary biscuits on top. It was a small change, but really elevated a classic.
I really appreciate the great videos. I think I have an old soul. I find I gravitate towards things from a period in time that is much older than me. I think its cool and much more interesting to lean towards self sufficiency. I have a few older cookbooks. I'm a borderline cookbook junkie.😂
My mother made a similar dish minus veg except onions. Veg was served separately. Mom used summer savoury, of course, and sometimes used an Oxo cube (popular thing in the 50’s and 60’s). When I make it now, I also add some thyme along with the summer savoury and because my oven is always ready to go (wood fired), I just put it in the oven and sprinkle coarse salt on top of the crust. Another similar dish I make consists of cubed beef, pork, and whatever else (used to be venison in my kitchen) combined with a mixed variety of mushrooms and summer savoury (always), some rubbed sage, marjoram and thyme. A biscuit dough goes on top. The dough is rolled out and cut into leaf shapes and scored, laid on top with small balled up pieces of aluminum foil to place under the “leaves” to give them dimension. Brush with egg and sprinkle with coarse salt. It’s actually quite pretty but remember to remove the balls of foil before serving.
It sounds beautiful and delicious.
@@dlbstl : It’s a very pretty dish. I just use cardboard “templates “ I’ve made by tracing out the leaves from the trees and our grape vines and then reduced them on the copier at Staples. It’s time consuming to fiddle with those leaf shaped biscuits though. If I had a family, it’s something I’d do up for Christmas Eve supper. I used to make it for the fellas when they were off on a hunting trip for a few days. They claimed to love it. After some beer, probably anything would taste good.
I love Jules' sweater.
Live in CT, my mil made this or her varient, cook in heavy dutch oven on stove top covered, then whip up biscuits, drop into boiling liquid and into oven 15-20 minutes. Serve piping hot, cook second stew for tomorrow. Was fabulous!
Yeah, the whole time you were making this, it sounded like the beef stew and dumplings that I grew up on. We just dropped the dough in by the spoonful instead of rolling it out, and somewhere along the line the turnips became potatoes.
Or like how many people would do it IMO and make the beef stew on its own and stick some biscuits or rolls in the oven.
Pretty close to being a pudding as well
Wow I thought I was the only one who ate "sea" pie here in Gloucester Massachusetts growing up haha. My grandmother would make it but she'd add some potatoes and I think some thyme. Never really thought about it too much and just assumed it was one of here specials. Great video!
Thank you for sharing your experience and ideas.
Well done Glen.😎😎😎
Looks like a hearty meal. The sort of thing you'd be glad of at the end of the working day.
I'd spruce it up with a dash of Worcestershire sauce or dollop of horseradish.
It's amazing how varied this dish is over multiple versions, and as you know, every region in Quebec and seemingly every family has their own "absolutely correct" version. Some of those versions are identical to Lac Saint-Jean Tourtière as well, which is One another confounding factor. In any case, I am doing some research to try and make a Francophone Eastern Ontario version and came back across this video, which has some very good tips and approaches to this amazing dish. Thanks! (There's even a video of Celine Dion's mom making this recipe from circa 2000, BTW)
I did make this today but made it a little different, I sauteed up my celery, onions, a little bit of carrots before I started putting ingredients together, and I did sear the beef stew meat to get some brown on it. I did add 4 cups of beef broth, some green peppers, and mushrooms. Like I said I browned the meat, but did not simmer, all the ingredients for 30 minutes. I was not paying attention to the recipe as closely as I should have. Instead of making a pie crust, I used a pillsbury already made pie crust to make it quicker and I had one to be used. I then put it on simmer for 3 hours. I did enjoy it, the bed was soft and tender, potatoes, and veggies were done, tasted like a beef pot pie, only thing I would do I think is, before simmering it 3 hours, I would put it in a 400 degree oven and brown the top pie crust to get it crusty and brown before simmering 3 hours or simmering a hour and half and then halfway through putting it in 400 degree oven last half in oven to brown top pie crust.
I lived in a small community once and they had this dish called a 'see pie'. It was a deep dish layered meat pie cooked in a Dutch oven. Got its name from the cook putting what ever meat(s) they could see into it. Always good, could have beef, beaver, venison, partridge, muskrat, goose, moose, duck etc.
Hi glen! I am from the north east of Scotland, you should try make some of our cullen skink! A real Scottish classic👌🏻
This just reminds me of a beef stew I got at a restaurant that had a flaky pastry top. It sounds lovely. ♥♥♥
Like you say make your own. So very true growing up "stew pie" would depend on who's house you were at, how many to be fed, what was in the pantry or fridge or time before going to market. I just enjoy the comparisons between regional areas.
Hi Glen,
My family's Cipaille recipe below.
Love your channel! Been a subscriber for many years and still baffled that you don't get more views than that, you are in my top cooking youtubers along with chef John.
I hope you'll read this cause it took me a while to write down. Yes I know it's longish but I wanted to give as much details as possible.
I'm originally from the Lower Saint-Lawrence (Bas Saint-Laurent) region of Québec and we've been making Cipaille essentially the same way since about the 1930s in my family. I had a 1936 community cookbook from Le Cercle des Fermières that had the base recipe we use but unfortunately it's been lost in a move.
I'm giving quantities for reference but really it always varies a bit and it should depend mainly on the size of the pot you'll be cooking in and how seasoned you want it. As you say: make it your own.
Best results in enameled cast iron dutch oven.
So the recipe is more in the proportions and, especially, the method.
Ingredients:
For the Cipaille itself:
-1 1/2 pound Beef chuck, 1 to 1-1/2 inch cubes
-1 1/2 pound Pork shoulder, 1 to 1-1/2 inch cubes
-Chicken breasts on the bone with the wings and neck (whole top half), breast in 1 to 1-1/2 inch cubes, keep the bones, wings, skin, etc... for the broth (note that if doing a large batch you can use turkey, which is tastier and makes a much better broth in my opinion)
-Optionally, any game meat you can get your hands on, 1 to 1-1/2 inch cubes (add more potatoes or reduce other meats if using)
-Optionally a few slices of salted lard or brined pork sock roll
-5 lbs Potatoes (in the end we want about 50/50 meat/potatoes, adjust accordingly)
-3 large Onions, chopped
-About 1/2 teaspoon Spice mix, pretty much the same we use for Tourtière (Nutmeg, Cinnamon, Clove, Bay leaf; all ground)
-Salt
-Pepper
For the broth:
-All reserved chicken, or turkey parts
-Standard Mirepoix (You know the drill... 2-3 carrots, 2-3 celery stalks, 1- 2 onions; roughly chopped)
-Lower Saint-Lawrence Salted Herbs (If you can't find it in the Toronto area I can send you a jar, it's an ingredient well worth discovering)
-Pepper
-6-7 cups water (or enough to cover well the ingredients)
For the crust:
-2 cups all-purpose flour
-1 tablespoon shortening
-3/4 cup milk
-4 teaspoons baking powder
-Salt
The evening of the day before you plan to eat it for supper:
-De-bone the chicken
-Cube the meats
-Chop the onions
-Put the meats in a large bowl with the onions, mix and see if each piece of meat appears to touch a few pieces of onions to judge if you have enough onions
-Season generously with salt and pepper
-Add a few pinches of the spice mix, you do not want the dish to taste strongly of the spices, you should barely taste them but they will give a wonderful aroma
-Mix thoroughly
-Cover and keep in the fridge overnight. This makes all the meats deeply seasoned and I think the salt keeps the poultry from becoming too dry, basically dry-brining it.
-Make a simple broth with the reserved poultry parts and mirepoix, season with the salted herbs and pepper. This step you can do next morning as well.
-Make the crust: mix dry ingredients, cut the shortening into the flour, mix the milk in gradually as you stir. Wrap and keep in the fridge. This step you can do next morning as well, but the dough needs at least a half hour rest in the fridge.
The next AM/early PM:
-Preheat oven to 400F (traditionally it was made on stove top, but oven gives better results/heat control so it became the way to do it in my family)
-Warm up the broth
-Cube the potatoes
-The meat mixture should smell incredibly good, by the smell you should be able to determine if you had put enough of the spice mix. Now is the chance to adjust.
-Layer meats and potatoes, seasoning well the potato layers with salt and pepper as you go. If using salted lard or sock roll, put it at the bottom and season the potatoes less aggressively.
-Roll down the crust dough so it covers the whole dish. Put it on top the Cipaille mixture and score/cut in large (2-3 inch) squares. Also create a chimney in the center.
-Pour in the hot broth through the chimney, until the broth reaches the crust
-Cover and put in the oven. Keep remaining broth warm on the stove.
-After about 1 hour or whenever you can hear that the broth is boiling, lower oven to 300F
-After another hour, lower oven to 200F
-Cook at least 2 more hours (more is better) looking into the chimney occasionally to see if you need to add broth, you will probably need at least one addition during the cooking process. If way too dry you will hear the bottom start to fry.
-Get it out of the oven 20-30 minutes before eating (keep covered) so that it settles a bit and the broth gets into the potatoes even more
-Serve it forth! In my family (and others) pickled beets, pickled pearl onions, homemade green tomato ketchup, sliced cucumbers and tomatoes and the omnipresent buttered slice of bread were on the table for everybody to pick-up as they please as they eat the Cipaille.
Enjoy!
Wow!!!👍
Merci👍
Thank you for doing this.
Mes parents sont du Bas-du-Fleuve aussi. Mon père était un chasseur et le produit de sa chasse entrait dans la confection: lièvre, perdrix, orignal... Je n'ai jamais aimé les viandes sauvages (probablement après avoir trop dépecé de lièvres faisandés, l'odeur est horrible) mais mon père était bien fier.
What a friend! The best!
you’re the best glen.
I am adoring your channel, Glen! Thank you for sharing such wonderful recipes. The beef suet is pretty much the same as tallow (beef fat), the only difference is being that tallow has been rendered. I am betting that it could be found at butchers also :). Being a cook that prefers to make everything from scratch and in a way that pre-dates commercialism, I am just enthralled with all this wonderful information. Thx!
HI. My grandmother (and my father) made this often. I was told that it was made for trawler men to take to sea because once cooked it can be reheated and the pillowcase it's cooked in. Hence Sea Pie. This recipe is complex as the recipe I have is simply layers of onion, potato and finely chopped steak, add water, cover with suet, secure in a pillowcase and cook on the hon in a Bain Marie for 6 to 8 hours. Job done.
Alas: 'SEA PIE'! This shore meat pie must have been a wonderful change of pace sent along by the women onshore. I like this very well. We did the like of it in our woodland camps with my cousins on our farm's woodlot. I have DONE THIS (whatever the name) with SAGE AND THYME. I take the steamed pastry off to brown the top as a finish.
Good to see this! Just one or two bits of information. It is probably called 'sea pie' either because it was made at sea, or taken aboard. The layering recalled the decks in a sailing ship, and the pies were described as "two-,three-, of four-decker" pies, depending on the number of layers and therefore the amount of meat. This was used in thr Royal Navy in the late 18th century, as I undersztand. In Scotland the 'turnip' would not be the white turnip, but what others call "swede", a much stronger, sweeter taste.
My family do a version that we call Scone topping which is a savoury scone backed on top of a beef stew - it is fantastic and I need to do this again.
The history of that recipe and it's name through different countries was interesting. Nice Avro cap, too, Glen!
Looks delicious, nothing wrong with a simple beef stew and dumplings :D
I think everyone will find it quite interesting if they watch Townsends on RUclips with the old recipes. He says that sea pie was meant for sailors on the ship. They will boil it underwater cooking it that way. Layering it within the pie then cooking it. Check out his video and see how the two are done differently. Glenn’s recipe that he found versus theirs. Quite interesting. Thank you for the video
Basically what we would call stew and suet dumplings. If you stick it in the oven and brown the dumplings it becomes a Beef Stew and cobbler.
Cobbler uses short pastry, not suet.
Well now I know what to make for dinner, thank you so much
Love the recipe. I’ll be making it soon....
I'm English - that is a suet pastry (you don't need to mix in a machine, a spoon is fine) of the sort which you would use for suet puddings, steak and kidney pudding, that sort of thing. Suet dumplings (small uncooked balls you put in a cooked stew - which should be relatively liquid as a lot gets sucked up -made of flour, suet etc) are great in beef stew, but they do expand. Very very nice in the winter! This is a variation on a theme, interesting.
I just discovered your channel and I really enjoyed this video. I live in the US, but love travels to Canada, and I was surprised to discover French-speaking communities in the part of N Ontario you allude to. I am looking forward to perusing your Canadian recipe videos. I too love old "pioneer" cookbooks, and the like. I grew up in Northumberland (the English county that abuts Scotland on the east coast of the island), and 'yes' . . . my mother and my many aunts DID cook something very similar to this. It wasn't called Sea Pie, in fact, it didn't have a name . . . my aunts would say "stew, and I'll 'hoy' (put) a bit crust onnit" . . . and it would be cooked in the oven, uncovered.
p.s. Impressed you can procure beef suet easily in Canada: not so in the US, sadly. Nothing makes a tastier pie or pudding.
Hello, Glen. Do you think you'll ever re-visit recipes like this where you say they are fine, but would like to spruce up and put your own spin on it? We'd love to see how you'd go about making it more flavorful for you and Jules.
Oooh "the revised old cookbook show" or "Make it your own the show"
Back in the day when Scotland was an independent kingdom, they had an close alliance with France (also a monarchy, in those days). This is known as "The Auld Alliance", and probably accounts for the French connection in the name. (Sea Pie = Cis Paille).
It's just quebecois, not french--even if it wasn't, it's a name and recipe from the british navy, so well after the days of the independent kingdom (sorry to burst your bubble)
I make this very often in the North of England, we call it stew with a crust. You can bake it or steam it, or turn the dough into dumplings, or boil it as a beef pudding. Its very easy pasty to make. You can also use the pastry for jam roly poly pudding, and many desserts with the addition of a little sugar. Still a very popular, if fattening dish. I have a tendency to use vegetable suet just for health reasons nowadays, it works as well as beef.
If you go back far enough "sea pies" were pies that could be made without an oven, such as on a ship. They were a layered pie of meat and vegetables, but they were then tied very tightly in a cloth and boiled. The back country/bush cooking connection you mentioned makes senses as this would work great in a dutch oven or as they called them in the old days a bake kettle, again a way to make a savory pie with no oven.
The stew looks yummy, but now I really want to see you dress a sheep's head.
Oh for goodness sake this is the second time I was about to post something and then i look down in the comments and someone else beat me to it.
@@judithburke1539 There's good meat to be had on a sheep's head.
It's generally reduced down and made into a meat terrine called Brawn, and served cold.
I had a recipe for Sea Pie, which was in my 'Approach to Cookery' book I used in secondary school, in Melbourne, Australia. I lost the book in a fire and the edition I was able to replace it with had deleted that recipe from the publication. It was made with a Suet Crust top and steamed like Steak and Kidney Pudding. You use pastry in yours.
Was it a white turnip you used in this recipe Glen? If its a Scottish cookbook it more than likely refers to a yellow turnip(neep/swede/rutabaga).
It's weird not seeing it being referred to as a neep in a Scottish cookbook.
@@sueramsey8181 I always heard it called 'turnip' in Scotland, West Coast. Neep probably in the east, like Aberdeen.
Nice sweater, Julie.
This looks delicious!
I'd love to see another version of this and bake it for a baked crust.
Hello from Iowa , reminds me of the shepherds pie my Grandmother would make. Just replace the top with mashed potatoes and finish in oven till potatoes get crispy on top.
Cottage pie. I think shepherd's pie would be with lamb or mutton. But yum either way!
High from scotland, we would no a days call that a steak pie but modernised we add beef stock/gravy with some sausage but the topping us now a puff pastry the outer pastery is is crisp and the inner side is most but it is a very nice dish, we tend to have this dish as a sunday dinner or on new years eve or day sometimes it can be a substitute for Turkey at Christmas
Yoiks, I paused the video to look at the haggis recipe. It's one thing to know there are parts we don't usually eat that go into it, it's quite another to read how those parts are cooked.
I read the directions for dressing a sheep's head. You never know what Glen will try next. I like his variety -- plenty of accessible recipes but a nice dose of episodes that require ingredients or equipment I'm never going to have.
I've made haggis for my wife (Scottish) and we live very close to a lamb/goat farm so I got all the good bits. Now while haggis, neeps, and tatties are traditional for a Burns Night in January I would suggest making the actual haggis in the summer time when you can open some windows. There is nothing like the smell of boiling offal for hours on end! 😆
I make this regually, was my one my gran used to make. She used to make it with lamb, but i tend to eaither use beef or Chicken.. It's the suet crust that's most important. and it's baked in an oven not on the stove, this way the meat juices caramelize on the top of the crust which becomes crispy and soft under neither.
In a cast iron dutch oven. I omit turnips, add beef bouillon, diced potatoes and peas. I use butter in the crust. No lid. I also cook the filling on the stove before placing the crust on just like you did though.
Townsend must've watched this episode :D
Historically the layering made sense, because it was layered on top of pie crusts.
Loving the Avro cap!
In our beef stew (no tomato of any kind) we use salt pepper onion powder garlic powder bay leaves parsley mild paprika and Worcester sauce- all seasonings except parsley bay leaves and Worcester sauce are added to flour which the bite sized beef is tossed in then browned in oil in small batches to create a good seat on meat and fond in bottom of stew pot. When meat is all nicely seared return all meat add potato’s carrot s sliced mushrooms diced onion(sauté in stew pot after searing meat) bay leaves parsley and few good shakes of Worcester sauce. Cover with water simmer 60-90 minutes stir often to remove the fond from bottom of stew pot cover for 30-45 minutes remove lid or set it askew to thicken sauce
You can add a good glug of red wine and/or 3-4 tablespoons of real butter at the end or before adding dumplings. If adding crust or dumplings the stew should be thinner than gravy but a bit thicker than broth as dumplings will thicken it quite a bit. If not adding dumplings remove lid when veggies are almost done and simmer til sauce is thickened. You want a gravy like consistency. Love it served with warm homemade bread or crusty loaf and nice crispy side salad.
I make what amounts to a scotch broth (lamb, beef, onions, carrots, turnip or parsnip instead of potatoes) and top with flour drop dumplings to cook with the lid on. The broth thickens to nearly a gravy while the dumplings cook. It's just soup/stew and dumplings here, but amounts to the same thing. Now I have a new name for it! I am in Northern Ontario.
The Scottish turnip is our rutabaga. I'm curious which vegetable you used.
I'm Scottish so when I saw that, I was so confused! It looks almost like a pale radish.
@@raegilly That's a classic turnip.
If they are big with yellow/orange flesh it's swede. (Neeps)
Being a Scottish recipe iI would have thought it would have had swede in it not turnips or as the Scots would call them neeps. I think in Canada they would be called rutabaga. We have something similar here (Australia) but the pastry would be made with butter and the stew would include carrots and celery and wouldn't have the turnip/swede in it.
I came from northern New England and what we called turnips or yellow turnip everyone else called them rutabagas.
could just be an issue with "translation". I'm not too far from scotland and we've always said turnip when referring to swede. I suspect the same might apply here. The recipe says turnip but it would be "common knowledge" that it was actually meaning swede.
00:58 "procure a large stomach bag of a sheep" (the real scottsh haggis recipe)
My parents were from southern New England. My mom used to make a beef (or sometimes chicken) stew that started on the stove top but finished in the oven, topped with a biscuit dough made using Bisquick. It was comfort food all the way, one of my childhood favorites. I don't think there was a connection to anything in Quebec or Scotland, but there could have been. Hers definitely had carrots in it, as well as onions (and celery), but no turnip. Sometimes potatoes, sometimes not.
An old family dish I never knew It had a name. my mother's father was an Acadian Louisiana shrimp boat captain. and I recall her making this she used potatoes instead of turnips and a heavy hand with creo seasonings. other than that the same dish.
Love Jules the realist.
This is amazing but now i want to see you make some traditional Haggis!!
We make something similar but we use ground beef, onions, garlic and mushrooms and use beef broth. The crust is pretty much the same but with lard and baked in the oven. It really is a comfort food and you can pretty much use any veggie or meat. It's hard to mess this dish up.
My grandma would make this with beef, pork, chiken, deer, hare, moose. She would put alots more spices tha just salt and pepper, but one of the distinc thing about this is that she always built a cheminey in the middle of the dough to let the steam out.
I'm sure most folks had a kitchen garden with herbs, a little this a little that to their own liking :)
Essentially a beef pot pie, can't wait to try!
That's what we do in the west of England but in a deeper pan with more gravy and 20 to 30 mins before serving you put the mixture you used as a crust in but in pieces so that they steam and absorb a little of the gravy. I was taught to use beef skirt or maybe shin of beef and whatever winter vegetables you had to hand. It's kind of the universal comfort food and in the North of England they would put the suet crust on in one piece while in the South East they would actually put the crust on in overlapping rounds and call it a cobbler. My mum put Curry powder and Worcestershire sauce in the stew part for added savour but that's not common.
I have had the variant that involves baking for 20 mins at the end to make it a suet crust. And also, the stew was slightly thickened with oats. Normally, it would be served with potatoes boiled, or even ‘chappit tattles’ . Chappit being roughly crushed ( not mashed) after boiling in salty water.
How about a scotch pie? I usually will munch on a good chicken or beef paprikas. Luv the old world cookbooks too. I’ve got a copy of an old Hungarian cookbook from my mom-dad was Hungarian.Kool stuff-lots of yummy.
I'm definitely gonna try this maybe add a few ingredients!
We used to have a version of this when I was a marine engineer on deep-sea tugs back in the day. Perhaps a bit more complex though? Always served with cabbage for some reason too.
My husband (from Yorkshire) makes this with a layer of sliced potatoes between the stew and the crust. He calls it Meat and Potato pie, and drowns it in HP Sauce.
It was a very good recipe
FROM Britain: ALTORA beef kidney fat suet. Keeps very well refrigerated. Makes great pastry and dumplings.
Spelling mistake !!!
ATORA !!
I can’t help thinking parsnips would be really good in that.
I disagree. Parsnips & Rutabagas should be exterminated from the planet.🤢🤮🤮 They are NOT fit for any stew or human consumption. 😁
@@grassburner Pigs love them, if they are good enough for pigs they are good enough for......
Historical recipes are often quite calorie-heavy. The Full English Breakfast is a terrific example of this; it might be the only real meal men got before spending all day in the mine, so it needed to give them enough energy and endurance to work hard for 12 hours.
Did the RUclips plaque fall down about halfway into the video?