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Simplified etymology
Mince ultimately derives from Latin minutus, “small,” the source also of minute, menu, and diminish. Its culinary sense developed through minced meat in the late 16th century and mincemeat in the mid-17th; its figurative senses involved making something slight or expressing it with affected restraint, as preserved in not mince your words.
Etymology
From Old French mincier 'to cut into small pieces', from Vulgar Latin *minutiāre, from Latin minūtia 'small particle', from minūtus 'small', from minuere 'to lessen'.
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