About Mincemeat

Though they are now made less frequently, mince pies of all types were much-loved festive desserts, first in England, then in America, principally in New England.

The tradition of simmering meat—beef, corned beef, venison—then macerating it slowly with copious amounts of suet, dried fruits and a healthy spiking of spirits has its roots in Elizabethan times, when meats were potted under a layer of butter in order to preserve them. This method became more popular in the 17th century; mincing the meat began early in the 18th century. Hence its popularity in the early days of the American colonies, where mincemeat was often made with game such as venison, rabbit or whatever could be taken in the wild.