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 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 Game Pie is a form of ‘Trunk Pie‘. An extremely large game pie. Now rare, this is not the same dish as the modern Cumberland Pie Repeatedly referenced in the 19th Century, including this version made for the Great Exhibition:  Carlisle Journal – Friday 25 April 1851 From ‘The Carlisle Journal‘ – Saturday 24 December 1836: A CUMBERLAND PIE – Gerard’s Hull Tavern, Basing Lane, London. – On Wednesday week about 180 gentlemen, friends to Mr. Younghusband the landlord of this very excellent tavern, held their annual dinner, Mr. Alderman Wood in the Chair. The meeting was one of conviviality, but the manner in which the health of his Majesty’s Ministers was received, after the usual toasts had been given, proved that although the party had not met for political purposes, the citizens of London were prepared to support the present administration in the coming struggle. The dinner and wines were of first-rate quality, and every thing passed off with the greatest harmony, to which the professional gentlemen present contributed be some excellent glees and songs. Among the viands was a Cumberland pie, made for the occasion, weighing 187 lb., containing two fat geese, one leveret, two capons, two brace of grouse, two brace of pheasants, two brace of partridges, three brace of snipes, three woodcocks, and two tongues. It is but justice to the landlord to say that Gerard’s Hall from its central situation and its superior arrangements, affords the very best accommodation to those whose business brings them to the city.  A giant Trunk Pie The Illustrated London Cookery Book, 1852 See also: Cumberland (Potato) Pie  |
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