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Historical Guidebook of the Evangeline Region

ee Rapure

¢ 1 lb fat pork e 2 chopped onions ¢ 1 cup mashed potatoes e 24 raw potatoes, finely grated e 2 cups soft bread crumbs e 1 tbsp salt * pepper * summer savory e '/, cup lard Cut meat in cubes and fry in a saucepan. Add on-

ions and fry until brown. Remove from heat and set aside.

Peel and grate raw potatoes. (To speed up the pro- cess, use a blender or a food processor.) Drain and squeeze out liquid using a sieve or a cotton bag.

Mix all the ingredients in a large bowl.

Place the melted lard in an oven dish (24 x 30 cm) and add the potato mixture. Pieces of fried pork can be placed on top of the mixture.

Bake in a 180°C oven for 1 hour 30 minutes or until the top is golden brown.

Cut in square portions and serve hot. Eat as is or with molasses. Variation

Replace pork with chicken or rabbit or a mixture of meats.

Serves 6.