| Alternative names | Cipaille, cipâtes, six-pâtes |
|---|---|
| Type | Meat pie |
| Place of origin | British America, New France ( United States and Canada) |
| Region or state | New England, New Brunswick, Nova Scotia, Quebec |
| Main ingredients | Meat or fish |
Sea-pie is a layered meat pie made with meat or fish, [1] and is known to have been served to British sailors during the 18th century. [2] Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons's landmark 1796 book American Cookery. [3] Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made.
In Quebec this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebecois dish. It contains no fish or other seafood, but moose, partridge, hare, beef, veal, pork and chicken (or a simpler combination of these). [4] The French name most likely originated as an adaptation of sea-pie. [5]
See also
References
- ^ Cooke, Nathalie, ed. (2009). What's to Eat? Entrées in Canadian Food History. Montreal [Que.]: McGill-Queen's University Press. pp. 108–109. ISBN 978-0-7735-7717-6.
- ^ MacDonald, Janet (2006). Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era. Chatham. p. 190. ISBN 978-1-86176-288-7.
- ^ Amelia Simmons (1996) [1796]. American Cookery (2nd ed.). Applewood Books. p. 24. ISBN 978-1-55709-439-1.
- ^ "Quebec’s Secret Meat Pie", by Jake Edmiston, The National Post
- ^ "cipaille". Grand dictionnaire terminologique (in French). Office québécois de la langue française. 2002. Retrieved 2013-08-26.
External links
- "Cipaille, or Sea Pie", Northwest Journal article
- “Sea pie: A saga of innovation and transformation” at British Food in America website
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