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Stump Pie

Pastries - Savoury Double Crust Pies
Historic

An enriched minced-meat pie with a topping of fruit. The origin of the name is not known, but occurs repeatedly in works from the 17th up to the early 19th Century. It is not clear if it is related to the vegetable dish 'stump'.


This modern Cranberry-topped Oval Game Pie may be similar to the ancient 'Stump Pie' (Image: https://freshfoodexpress.co.uk)


It is reported in 'The Gentleman's Magazine, and Historical Chronicle', (v97, Part 1) of 1827 that stump pie "formed a prominent dish at a certain period at the feasts of the Knights of the Garter".


From 'The Whole Duty of Woman', 1737



Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)

To make a stump Pye.
Take a Leg of mutton, one pound and a half of the best Suet, mince both small together, then season it with a quarter of a pound of Sugar, and a small quantity of salt, and a little cloves & mace, then take a good handful of Parsly half as much Tyme, and mince them very small, and mingle them with the rest; then take six new laid Eggs and break them into the meat and worke it well together, and put it into the past; then upon the Top put Raisins, Currans and Dates a good quantity, cover and bake it, when it is baked, and when it is very hot, put into it a quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so serve it.








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