There are three distinct dishes known as 'Cumberland Pie' - the traditional Cumberland Game Pie dating back to the 18th Century, and intermediate form of the early 20th Century as the Cumberland Potato Pastry Egg and Bacon Pie, leading to the modern potato-topped Cumberland (Potato) Pie.
Cumberland Egg and Bacon Pie is a double-crust egg-and bacon pie made with a potato pastry. This version appears several times in advertisements in Scotland in the 1930's for cookery demonstrations (eg. Aberdeen Journal - Wednesday 30 September 1936, p3).
Original Receipt in the Sussex Agricultural Express - Friday 22 July 1938
Cumberland Pie A good dish for hot days and one which nearly everyone will like. Ingredients: 6 ozs. butter, 6 ozs. plain flour, 9 ozs. mashed potatoes (cold), 8 ozs. bacon, four eggs, Cream the butter, add the flour and potatoes. Knead well and divide Into two. Roll out and line pie dish with half the paste. Trim the rashers bacon, rail them separately, and lay them In the bottom of the pie. Beat the eggs and season them, pour them over the bacon, and cover with the other half the paste. Cut two small slits in the top, and bake in moderate oven for minutes. This dish can served cold with mixed salad lettuce, tomatoes, cucumber, etc., hot with stuffed tomatoes.
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