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.