mincemeaty

• mince-meaty

From mincemeat +‎ -y.

mincemeaty (comparative more mincemeaty, superlative most mincemeaty)

1. Resembling or characteristic of mincemeat.
   • 1872 December, “The Old Squire’s Wrath. A Thanksgiving Story.”, in Western Enterprise, volume 1, number 4, Parsons, Kan., page 6, column 5:

     A spicy mincemeaty fragrance appeared to cling to her big motherly apron; […]

   • 1982 January 22, Dannye Romine, “The Meeting Place On Broad Street In Mooresville”, in The Charlotte Observer, Charlotte, N.C., page 2D, column 4:

     I selected the mincemeat, tart and crusty — not the best mincemeat pie I’ve ever eaten — but better than most and chockful of mincemeaty richness.

   • 1991 December 20, “The eat is on for Grenville”, in Evening Post, number 35,216, Nottingham, Notts., page 9:

     Grenville Strouther tackles a mincemeaty problem as he samples one of the mince pies baked by staff and senior citizens on the Eating Well on a Pension course at South Notts College.

   • 2013 September 12, Richard Dawkins, “Farewell to Africa”, in An Appetite for Wonder: The Making of a Scientist: A Memoir, London: Bantam Press, →ISBN, page 76:

     Sarah, Penny and I went daily to St Anne’s School in Chelmsford, the school that Jean and Diana had attended at the same age and under the same head teacher, Miss Martin. I don’t remember much about it, except for the mincemeaty smell of school dinners, a boy called Giles who claimed that his father had lain down between the rails and let a train run over him, and the fact that the music master was called Mr Harp.

2. With mincemeat.
   • 1963 November 20, “New Relish: Spice Up Your Turkey With Mincemeat Tarts”, in The La Crosse Tribune, volume 59, number 186, La Crosse, Wis., page 16:

     If you have always considered mincemeat tarts as dessert, here’s a big surprise. These hot mincemeat tarts are served with turkey, no less. They have been fixed specially as a relish to go with turkey. They are sprightly of flavor, completely mincemeaty, yet without the rich sweetness usually associated with mincemeat.

     An earlier version published in the Shawnee News-Star on 1 November 1963 uses mincemeat-y.

   • 1968 November 20, “Mincemeat-Walnut Muffins-⁠-Good!”, in Valley Times, volume 31, number 280, San Fernando Valley, Calif., page 11, column 1:

     Steaming fresh-from-the-oven breads taste especially good on nippy, fall days. So when it’s cold outside, warm-up your insides with a piping-hot, quick bread treat — “mincemeaty,” walnut-crunchy muffins.

   • 1982 November 24, “Thanksgiving leftovers mean days of gourmet feasting”, in Messenger-Inquirer, volume 108, number 328, Owensboro, Ky., page 1D, column 3:

     If you have plenty of sliced turkey for another meal, here’s an idea for recycling that extra dish of sliced baked sweet potatoes with a festive flare, which you might call “Mincemeaty Sweet Potatoes.” Combine a half cup of mincemeat with ⅛ cup orange juice, […]

   • 2004, Michael D. Conway, “Figgy Pudding and Other Desserts of Kitschmas Past”, in Merry Kitschmas: The Ultimate Holiday Handbook, San Francisco, Calif.: Chronicle Books, →ISBN, page 80:

     MINCEMEATY PYE

   • 2013 November 10, “Christmas Food Notebook: Six of the best Christmas cakes”, in Stella (The Sunday Telegraph), London, page 97, column 1:

     If you’re not fond of dark, mincemeaty fruit, this pale version with its nut-heavy crumb and huge whole cherries is a good alternative