Today’s recipe comes again from Grandma Hoffmann’s treasure trove of handwritten and clipped recipes. This one, however, remains a mystery – it’s not in Grandma’s handwriting, and I thought it might have been written by her mother, but Mom says no. So – whose recipe for mincemeat is this?
My closest connections to mincemeat are the memories of Christmas 1996, spent in Newtownards, Northern Ireland, with the family of Fiona, a fellow student in the MA program in Medieval Studies at the University of York (England). Over that holiday Fiona’s grandmother, a spry 94, insisted upon my eating great quantities of sausage, boiled potatoes, pound cake studded with candied cherries…and little mincemeat pies topped with whipped cream. When I finally reached the point where I could barely move or breathe (at nearly every meal), Granny Sloan would ask, if I remember it correctly (somewhere I have the exact phrase written down), “Are you close cousins?” which apparently means “Have you had enough to eat?”
Based on the quantities in this recipe, I think it would be sufficient to make close cousins of us all.