This time of year, I always look forward to having some mince meat pie. Like this boy from my Atmore's trade card (probably dating to the 1870s), I'm ready to drop everything and indulge.
As I look at the card's reverse, and indeed every time I mull the term "mince
meat," I wonder about the meat part. Every mince meat I've ever eaten
has been store-bought and richly fruity, but where's does the meat part
come into play?
Well, I've been researching mince meat on the whatscookingamerica.net site, and if you want an authentic recipe — at least the way Grandma Myers made it — go here. It makes for interesting reading. And for heaven's sake, let me know if you try the recipe! .