1893 text

Harslet or haslet, the entrails of an animal, especially of a hog, as the heart, liver, &c.


This text comes from a footnote on a diary entry in the 1893 edition edited by Henry B. Wheatley.

1 Annotation

Australian Susan  •  Link

Here's a recipe:
Lincolnshire Haslet
Serves 6-8
675g (1½lb) Lean Minced Pork
110g (4oz) Slightly Stale Bread
1 Medium Onion, finely minced
Caul Fat
Pinch Ground Dried Sage
Salt and Pepper

Pre-heat oven to 170°C: 325°F: Gas 3.
Soak the bread in water for 30-45 minutes.
Squeeze bread, removing as much water as possible.
Mix with the minced pork, add the sage and season to taste.
Mould into a loaf shape, wrap with the caul.
Place on a baking tray.
Bake for 60 minutes.

Caul fat is that in a lace pattern.

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References

Chart showing the number of references in each month of the diary’s entries.

1664