Mincemeat

For centuries, thrifty cooks made mincemeat because it is economical, tasty, and a good way to use small amounts of meats and fruits. Scraps of meat left after eating a roast were typically ground or chopped for a “mince.” Spices were added as a preservative and to disguise the results of a lack of refrigeration. There usually was an abundance of dried fruits to add to the mixture, and if you were lucky, a sweetener was also available. Baked in a pie, minced meat appeared either as the main course or as a sweet to end the banquet, depending on the amount of sweetening used.