Daily entries from the 17th century London diary
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Wikipedia
Haslet, also spelt 'Acelet', is a pork meatloaf with herbs originally from Lincolnshire, England. The name is derived from the Old French hastilles meaning entrails [1].
In Lincolnshire, haslet (pronounced hayzleht locally), is a meatloaf typically made from stale white bread, ground pork, sage, salt and black pepper.[2] It is typically served cold with pickles and salad, or as a sandwich filling.[citation needed]
Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.[3][4]
In England, it is commonly sold on a delicatessen counter. In the south,[clarification needed] a meatloaf containing the cooked inner organs of a pig, such as the heart, kidney, liver and lungs, is called haslet, or haslet hash.
[edit] References
- ^ Oxford English Dictionary
- ^ "Food.com". Haslet. Scripps Networks. http://www.food.com/recipe/haslet-ground-pork-and-sage-meatloaf-72705. Retrieved 25 May 2011.
- ^ Rootsweb
- ^ "Great British Kitchen". Lincolnshire. The British Food Trust. http://greatbritishkitchen.co.uk/the-gbk-cookbook/regional-cooking/lincolnshire/. Retrieved 25 May 2011.
http://oxforddictionaries.com/definition/haslet
[edit] External links
1893 text
Harslet or haslet, the entrails of an animal, especially of a hog, as the heart, liver, &c.
Annotations
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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 PepperPre-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.