1939 Canadian Pie From Australia, But from Quebec Recette Cipâte, But From England Sea Pie...

[@margaretretter3665]

My grandparents emigrated from Scotland to Canada around 1908 and then came onto New Zealand in1918. My grandmother made a lot of dishes which we thought were Scottish until we found her largely Canadian community cookbooks at my aunt's house.

[@madamedellaporte4214]

Canada is home to many Scots i.e. nova scotia. I am sure there is a link there.

[@timothyogden9761]

Thanks for sharing your family story Margaret! It makes these recipes even more interesting.

[@katherinetutschek4757]

There is a lot of Scottish ancestry in Canada, so some of her Canadian recipies could have started out Scottish, similar to Sea Pie😊

[@jfjoubertquebec]

Lucille H. Campey is a great author, wonderful writing style, and goes into every detail of the Scottish migration to Canada and Québec. Scots were not allowed to settle near French-Canadians... they would always end up mixing. ;)

[@slugore]

I can almost smell and taste it through the screen. Anything with beef, onion, bacon, and pastry is a winner, for me!

[@janetc5605]

I totally get why an Australian cookbook called this Canadian pie. What baffles me is why anybody would call this Sea pie. Does anyone know the reference? Wrong comment to answer. Sorry.

[@michaelreid8857]

@@janetc5605the Sea was anglo for Seis. Latin for Six. The original name was six layer pie in French. It’s similar to how today most people in the US mispronounce the word Au Jus. Correctly it is “O Jew”. Most people say Augh juice.

[@frederickmoller]

Yes me too!

[@dbell95008]

OK, Glen, after the cookbook pages and your off-hand comment about the leftover dough, I really want to see a Roly-Poly episode!!

[@Vedexent_]

As per Glen's suggestion, this recipe has now been added to my collection under the title "Whatever Floats Your Boat" ( 10:56 ).

[@grumpyoldman-21]

add it to pea and ham soup , and it can be a pie floater

[@boozeontherocks]

That is a great name of a dish.

[@Vedexent_]

@@boozeontherocks I agree :D

[@deedoublejay]

"Sea pie" seems like the perfect name, since the sea floats my boat.

[@brucetidwell7715]

Just leave it for the "Glen" of fifty years from now to sort that one out. Lol!

[@Jeanmigus]

For quite a long time, even after the victory of the British at the Plains of Abraham in Quebec City, the words "Canada" and "Canadian" refered specifically to French Speaking Canada, while the English speaking Canada was identified as "British America". Maybe this is why the Québécois take on the sea-pie is identified as "Canadian Pie". Anyways, merci beaucoup Glen pour cette version du fameux cipâte! And a nice touch with the Fleur de lys ;)

[@laureeeent]

100% for a long time canadians were french canadians all over the country.

[@katherinetutschek4757]

Interesting angle! Did not know that

[@blodpudding]

It seems similar to a Swedish dish called "Sjömansbiff", roughly translated to Sailor's Beef - Sea, sailor, similar. it's the same start with the layers of beef, onions, but potato instead of bacon and the liquid used is traditionally a beer instead of stock. No pastry. A must at every Christmas dinner.

[@grumpyoldman-21]

that's a stew, pies tend to have a pastry top .....

[@nancylindsay4255]

Ooooh, with beer instead of stock! I always forget that beer is wonderful used in this way. I'm happy to have your reminder!

[@DickHolman]

If you top it with potatoes & use stock instead of beer, it's a Cottage pie. :)

[@simoncleret]

French Canadians are largely Normans, so that's not too surprising.

[@katherinetutschek4757]

I guess everyone agrees you need a hearty meal when out at sea😊

[@lylymongeon]

I like how in the french book with the recipe of cipâte, under the title they referred to it as sea-pie and also Canadian pie (ancien pâté Canadien). Bonjour de Montréal.

[@renmajor]

I was taught to make this firstly by cutting out the top crust, setting it aside and using little bits of cut up crust scraps with the meat in the layers. I also made mine with beef and pork with a dredge of onion soup mix and flour. No other vegetables were in the recipe. I will absolutely try the bacon next time! The crust was added when the dish went in the oven, not partway as you did yours. I checked the liquid level by lifting the crust and topping it up with water as needed. It is a family recipe given to me by folks who live in south eastern Quebec.

[@nancylindsay4255]

So clever to use the leftover crust in that way. I'll bet they became little nuggets of deliciousness within the pie!

[@ChrisB-nx4gw]

I am an early riser and look forward to your Sunday morning show. Every time you post one I learn something and usually are taken back to my childhood. Thank you.

[@kellybryson7754]

I saw the Roly-poly in the cookbook and then you mentioned it again. I looked it up on google and found what my grandmother always made us with the leftover dough! Thank you. Never once thought it might have a name.

[@Jatzette]

My nan would make similar but never gave them a name, we always just called them scrolls or snails. She always said it was just a scone dough. Hers was topped with butter and brown sugar, and she sliced them about an inch and a half thick and laid them out before baking. Now I have a name for them I can try making some myself (I can cook most other things, but baked goods are my nemesis).

[@tukicat1399]

Aussies of a certain age would all know roly poly... cheap and easy fill up desert...

[@applegal3058]

Good morning everyone, from myself in Newfoundland, Canada!

[@jennifergriffiths3941]

When my husband was handed … “… you’re getting dinner ready tonight … “ He would concocted something similar to this dish … He always called it “Mulligan- - stew” … our kids & I LOVED it !!! It was his “go-to dish-for-dinner-in-a-pinch” … what a delightful slow stroll down memory lane …. Thank YOU, Glen & Jules !!!😉

[@TracyShead-Stamey]

I love how recipes move around. It's a chance too get to know a culture through its food. Thank you for showing and teaching us. Keep up the great work.

[@susanboon4605]

Good morning from just around the corner in Shelburne, ON. I loved the history of this! I'm with Julie, in that my first thought was that "all this needs is vegetables - carrots, celery, maybe some peas added near the end"! Does anyone else stop the video at the recipe to read it first (as well as all the other recipes on the same page!)? I've never done a roly-poly - boiled pastry? Like a dumpling?

[@TNJenni42]

I also am with Julie. As he was assembling it I was thinking. A layer of potatoes????

[@blackcountryme]

Jam rolly Polly.. yum

[@virginiaf.5764]

I always pause to peruse the other recipes. If I see something interesting, I take a screenshot of the recipe. The roly-poly recipes were continued variations from the previous page. I hate when that happens!

[@thebigfs2330]

Glen: "I think that is a perfect example of how recipes move around the world and change." Me: And this is a perfect example of why we love Glen and the Old Cookbook Show. We learn about all that moving and changing and it's fascinating! As always, thank you for an excellent video and a really tasty-looking recipe we can all play with!

[@bryanparkhurst17]

It's almost like you can trace the evolution of a recipe. You have it start in one place with a certain set of ingredients that are indigenous to the area and as the recipe travels around the world it picks up different spices and herbs and meats and become something completely different. You track food across time and the world that way. It's awesome!

[@JimLambier]

Until yesterday, I had never heard of sea pie and then I watched a video from Townsends where he made one. Now today, another sea pie recipe from Glen. The odd thing is that his version required the pie to be boiled to become a sea pie and used multiple layers of pie crust.

[@douglasfur3808]

I saw that video too. The layers of pastry is the sea pie I know from historical fiction. I'm not sure about the boiling. Yes most cooking in the royal navy was boiled but there is the potential of baking in the hot fire box after the crew's meal was cooked.

[@tinapetrovicz9741]

My husband's family's cipâte recipe includes game, onions, potatoes and lardons. Veal or beef is only added if not enough game has been procured. The floured meats are seperately layered (6 layers) between onions and potatoes with a sprinkling of lardons in a large heavy roasting pan with stock and then sealed with pastry. It is slow baked in the oven. The resulting dish can feed an army or the extended Franco-Ontario family. I suspect the variation is due to when his family arrived in "Canada", New France in the mid 1600's and migrated inland beef was hard to get. It varies depending on who has gone hunting, grouse or pheasant, deer, moose, bear, rabbit, ground hog, and porcupine have all made their way in this dish.

[@kdhoude]

Oh man I love this, going to change up a bit and do part one in slow cooker and when get home from work put the crust top on and finish in Oven. I could see this idea expanded to lots of 6 layers Italian, Indian, German (Bratwurst, Onions and shredded cabbage) so many ideas

[@321southtube]

Good morning, everyone. Wishing everyone a wonderful day from Northern Illinois. Thank you for another wonderful video. Be safe-Be well

[@julejustjule]

When Glen pulled the pie out of the oven for the final time I was OMG that looks so good! I wish I could.

[@CharlottePrattWilson]

That is a beautiful pie! And looks delicious too! Beef is so expensive these days that I don’t think I could make this unless it’s for a celebration. Thank you for this video!

[@frosty.winnipeg]

Maybe 3 layer instead of 6 layer?

[@lisahinton9682]

I love that you show the recipes. I enjoy reading through them, enjoying the old way of speaking and even the way that recipes were written out in paragraph form. And by the way, always cut your top crust about 1/2" bigger than the size of the top of your vessel because it shrinks as it cooks. Looks delicious. I enjoyed this, and especially the likely history of how it came to be called "Canadian pie," very much. Cheers from Phoenix, Arizona.

[@Lyndaloulindin]

I’m French Canadian and grew up with Cipâte, so this video was so interesting and I learned a lot. I think you explained this on a another video awhile back. Oh and i loved your hat so much I ordered one too! 😂 Thanks Glen!

[@boozeontherocks]

The whatever floats your boat recipe coming up next. I love how you show how a basic staple can change with just some movement from one area to another.

[@josephslish2600]

My Sunday's are back to normal, watching the Sunday morning Old Cookbook Show on my phone, while watching the F1 pre-race show for the season opener on my television!

[@laureeeent]

Je sauvegarde la vidéo! Merci pour la recette Glen!

[@urluberlu2777]

"Waste not that dough, it's 1939". I would say the same for 2023. That's a great looking cipaille recipe Glen! I will certainly try this this coming week!

[@laurenrt7564]

This looks like something my husband and kids would love! Adding it to the menu this week, thanks Glen!

[@katmanning]

I can't wait to try this. My son turned me onto your channel a few weeks ago. Love catching up.

[@MichelleJSmithNH]

This was phenomenal! Used trimmed up chuck roast cut into bite-size pieces and added 2 cubed russets and 4 sliced carrots to the onion layers. Didn’t have a fleur de lis pastry cutter so went with a moose cutout for a Canadian nod. Definitely going to make it again. Thank you!

[@swc2019]

"Stuff in a pot." What a great way to sum up every day cooking! Lol

[@thestrangegreenman]

Is this what I'm making for dinner tonight? Yes, yes it is!

[@Xerxes2005]

Many French Canadians were exiled to Australia by the British after the 1837-38 Rebellions. Maybe that is how they got the recipe.

[@rabidsamfan]

I think I might add mushrooms. I might make roll polies too! Nice way to use up dough!

[@justincronkright5025]

6 is just the best number Glenn. Also you then have hexagons right after saying 6 in the bottom of your cook-ware! :) It's very nice how I find your scene changes are on 5s/10s, because it was at (8:10) that I loved the child's toy you use to the pastry topping (work with what you've got)!

[@singe0diabolique]

Pot pie! LOL I agree with Julia, it needs taters, carrots and turnips! 😁😋

[@KartizaK]

This reminds me of Grandma's cookin. Would love to see you 2 cook together and narrate the dish start to finish

[@sloopy5191]

Glen is dancing, you know it's good! So, it's on my fridge list to make this week.

[@TheCivilwargal]

I will definitely be making this recipe this week! Thank you!

[@kenRoberts1984]

Missing some mushrooms and some red wine for me

[@jo-annb1575]

My Memere made a version of this pie. When she didn't have enough beef or pork chops to make a family meal she would quick sere both meats (in copious amounts of butter) then cut them in cubes then layer them with onion slices in a 13X9 baking dish. Water or stock to get all the yummy bits out of the pan to make juice. She then made dumplings as the topper instead of the pie crust. Cover and bake and make the yummiest "make do" dinner ever!

[@yolandapai-ge7521]

❤❤❤❤❤❤❤ you are simply wonderful Glen, much love from Detroit ❤️❤️❤️❤️🤍❤️❤️❤️

[@mackattack701]

As a French Canadian, I can say I've never eaten this dish... I've not even heard of it before. But, it sure sounds delicious! 😊

[@theaerogardenhomestead]

My french Canadian grandmother (originally from NB but spent most of her life in Quebec), used to make a meat pie. That is what we called it, not a tourtiere which she also made. This is very reminiscent of it. Cubed beef and pork, diced onions and potatoes with lots of pepper and salt to taste. She cooked her filling for hours then cooled it and put it in a double lard crust. I now make this but I can the filling in smaller portions so I don't have to make a ton of pies.

[@dextardextar]

I had some Canadian pie in college ;)

[@itzel1735]

Love it. So easy. How about Jules’ favourite all vegetable winter supper dish one day?

[@willettmary889]

I made the Canadian Pie today....I too used my homemade broth instead of water...but I think I put too much in as when I put the pastry on and started it baking the gravy kind of drowned half the pastry. So I had 1/2 pastry and 1/2 dumplings, lol. It was still yummy good. Will make it again for sure. I'm a ketovre so not much into veggies so the onion was just enough. Will try some cabbage the next time.

[@gedcke]

Hurray! You finally have the fleur-de-lis cookie/pie cutter that you wished for in your Québécois Tourtière - Mémère Ouellette's Recipe video.

[@lesliemoiseauthor]

Beautiful pie, Glen.

[@JerryB507]

We didn't get the Glen Happy Dance, but you know it's good when the "Thanks for stopping by" is left up to Jules, because Glen is to busy eating.

[@Ceare100]

Must be where my family's Shipwreck casserole recipe started

[@Vera-kh8zj]

this sounds like a no-stress, no fuss, great dish to feed a crowd. I will make it! BTW I am now addicted to shrub (orange/lime/ginger).

[@XMarkxyz]

This looks delicious, also quite simple and fast (to prepare at least), I'll put it in my must try list, I'm sure those onions give it the perfect sweetness

[@elaine8477]

It looks delicious---and hard to resist.

[@virginiaf.5764]

Recipe traveling is exactly why I dislike when some cultures accuse people of "appropriating" their recipes/dishes. It's how available ingredients evolve and work their way into a culture's food identity ... it's not being appropriated, it's being absorbed and changing recipes to work with what's at hand. Fusion is not a new thing.

[@michaelreid8857]

Imitation is the sincerest form of flattery!

[@jeffreyonline]

Sounds like we could call it a "Commonwealth Pie" 😊 greetings from Vancouver island

[@y3rbat3ra]

@10:40 Fresh or frozen green peas!

[@promenadeable]

This sounds great! My version will be to go to a European butcher store and buy a piece of beautiful smoked bacon - chop that up into very small cubes and use it instead.... add a small bay leaf in the middle , a bit of garlic, etc.........a few beautiful very small whole new potatoes etc

[@LadyElaineLovegood]

Thank you for explaining why something called Sea Pie doesn't involve seafood.

[@intuitivemedium3814]

Looks and sounds great - I'd season more I think!

[@marydonnelly5107]

I love you two!

[@ireallyreallyreallylikethisimg]

Oohhh I love cipâte, I've only had it once at a family party and it was amazing.

[@Yamp44]

Really fun to see how recipes travel and evolve and change. In my family, we never had a recipe for Cipaille. We have a traditionnal touritère recipe we still make every Christmas, but that's all. I remember my grand-mother making something like this once. She said she had learned to make it in New Brunswick. I've also had cipaille at dinner with friends of the family. We went to Saguenay once (back then it was still called Chicoutimi) to visit my mother's best friend and she made us a dish like this but with potato in it, which we started to call tourtière du Lac Saint-Jean instead of cipaille, just to mix things up even more. I also wanted to point out that I think perdrix is parthridge, not pheasant. I don't think we have pheasant here, unless they've been voluntarily introduced for hunting. My dad used to go hunting parthidge when I was a kid. I remember being unsure about the taste because it was really game-y, but I think it would work great in a pie with turkey and chicken, because the gaminess would mellow but would still perfume the dish.

[@Mark1405Leeds]

All lard pastry is the best! i use it for everything!

[@charlespentrose7834]

I think I'll probably make something similar to this in my crockpot in the near future - it looks good.

[@lorelei9393]

Thanks for the history lesson. Sea pie is new to me so of course I was thinking seafood. The beef really confused me. Makes sense now. Looked delicious without the crust but that made it beautiful 😍

[@MrNatWhilk]

That looks pretty good, though I’d probably give the bacon a head start. The fleur de lis was a nice touch. Side note: recently read “A Rifleman Went to War” by H W McBride, an American serving in the Canadian army in World War One. By his account, Canadian and Australian troops didn’t get along. Trust each other in a fight? Absolutely yes. Put them in the same barroom? There was bound to be trouble!

[@WatchesTrainsAndRockets]

You had me with "layer of shredded bacon"

[@celinescrappassion2184]

the cipaille originated in the Saguenay region(Lac st jean) and can be made with beef, porc and veal, or a mixture of moose meat, venison, bison, rabbit, etc... and pieces of salted lard. There is a crust at the bottom of the dish and on top. Steps are made with meat and cubed potatoes and ionions. And cooking lasts about 7 hours at low temperature. There are spices such as thyme, basil, bay leaves, and sariette in french. It is very time consuming.

[@vdubboy85225]

You got some good lift on that top crust. Nice.

[@observer-effect]

I looked at the recipe and part of the pastry section gives the instruction to "Brush Over." I have to assume this referred to using egg wash or butter and brushing it on top of the pastry.

[@TheBcrug]

Want to try one of those!

[@mistythompson1398]

I would want to add some vegetables to make it a complete meal, like Jules. Lol

[@happygardener28]

I think that mushrooms, celery, garlic and a lot more onions would make this dish a favorite in my house.

[@Annie1962]

Thank you for pronouncing 'Australian' correctly!

[@rootbeerpoptart]

"Here's a C Pie" "What's the C stand for?" "I don't know, I got it from a Canadian guy"

[@alanholck7995]

Work with confidence. Pastry dough can sense fear. Never let the food win ($0.02 to Chef John).

[@MREmusique]

a variation you should try for your pie doughs: use plain yogurt instead of water. it makes a far more forgiving dough that can be rerolled many times. it also gives a slightly more tender dough, with a great flavour. (we - my family, that is - make our Tourtière du Lac St-Jean with that variant of dough)

[@southerncooker6475]

Delicious!

[@lindak8664]

I can see how that became ‘Canadian Pie’ in Australia. The cook shared it with someone here who couldn’t speak _that frenchie lingo_ back then, and it evolved from ‘the pie with the funny name from my Canadian friend’ to Canadian Pie. Being Australian, i’m sure we could shorten it further to Canada Pie if the need arose.

[@monkeeblue]

I'm thinking lardons or fumés might be a better choice than chopped sliced bacon. I think the texture would be more appealing...but of course that is a matter of personal taste. I'm wondering if salt pork would have been the original pork ingredient in the older Canadian versions of this.

[@joantrotter3005]

I used to live very close to the border. We could see the lights from Canada at night and had Canadian tv and radio. Several of the grocery stores sold hamburger with bacon in it, and now I'm wondering if this started it?

[@wmschooley1234]

Sea Pie. Again?? 😊😊 Glen, you’ve been there done that. Remember your video 1938 Scottish Sea Pie Recipe Re-Edit? And years ago John Townsend did a boiled sea pie from Amelia Simmons's 1797 cookbook American Cookery? Today’s old cookbook “Canadian pie” looks very familiar.

[@michaeljoyce2096]

Suggestion; 1.) Mix a little bit of flour and seasonings in the B stock. That will create some gravy. 2.) Does remind me a little, of shepherd's pie.

[@bartandlydia]

After watching this I feel that savory pies are just old school casseroles. They generally have meat, fillers - often vegetables, and some type of topping with a distinct texture and in the end it’s a one dish meal. For the longest time I’ve been puzzled by savory pies but now I think they they were just practical one pot dinners.

Traditionnal Cipâte actually has many varieties of meat: beef, chicken, pork, moose, deer, etc. it needs to be marinated for 12ish hours before being put together with potatoes, broth and the crust.

[@JT-py9lv]

je ne comprends pas francais. S'il vous plait parler Anglais - LOL - I'm from the states. I've lived in BC off and on totaling 6 years. BC is a huge melting pot. Love all of the Swedish, Norwegian, English recipes. Too my surprise, there is a HUGE east Indian influence there too.

[@Crashing310]

Wow, you’re Canadian. How did we miss that. I must have been distracted by the massive amounts of maple syrup. 😊

[@murlthomas2243]

I like more veg myself, but it even looks delicious without. How can you go wrong?

[@tusk3260]

its not just from Québec, my now deceased Grandmother used to make some Cipâtes a lot as we and she is from an old and large French Canadian blood line from eastern Ontario (Ottawa region) called Lemay. Its not just a Québec thing, its from Ontario too.

[@blackcountryme]

I am starving hungry, and watching that. I miss pies. but here in the UK the ready made ones have started using Palm oil, I seem to have trouble with this and I don't feel too good afterwards, same with American owned chocolate "Cadburys" and most sweet biscuits. Palm oil, some companies put "Vegetable oil" (palm), Some don't tell you, apparently cos of the scarcity of sunflower oil, from Ukraine

[@michelgodin5563]

Nice Hat Glen .the Fleur de lys very apropriat

[@anthonydolio8118]

Thanks folks.

[@Northbaylandscaping]

Old Grandma Lego would make it with moose, deer, chicken, turkey and whatever. Amazing hope someone recreates that master piece since she's too old to cook now or remember the recipe.

[@Kefra1811]

Hi Glen, you've now made two of the three Quebecois meat pies. You've made the tourtière a couple years ago, now the cipaille, you're just missing the Lac St-Jean Tourtière (the recipe is in the same cookbook you used for the tourtière recipe). I hope you'll give that one a try as well. P.s. if you decide to make it, make sure to eat it with ketchup ;). That's how we eat it.

[@marciahighsmith4820]

Okay, down here in Texas it's beef pie, and I use a star for the cut out. May have to start using a star as we are the lone star state.

[@stitchann]

OMG Glen this looks so good. I am in Ontario, I have never seen beef finger meat, the grocery store. Is there another name. I normally shop at a Loblaws/No Frills type store. YUMMO

[@mariedrader7926]

Nice looking pie! 8:32

[@daniellecrevier970]

This is veryyyy popular in the Lac Saint-Jean, Quebec area. Someone from there told me it is from there that it was created. Maybe someone else watching could confirm that. (6 layers)

[@PineapplesFromHell]

Also Canadian, intrigued by the title of this video.. because I also never came across something called Canadian Pie hah