Daily entries from the 17th century London diary
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Haslet (pronounced 'Hacelet'[1][2], though sometimes 'hazlet' in areas outside Lincolnshire) is a herbed pork meatloaf, originally from Lincolnshire in England. It is typically made of stale white bread, pork (traditionally the entrails), sage, salt and pepper, and sometimes onion. At least one butcher in Lincolnshire produces a gluten-free haslet.[citation needed]
In parts of the South the inner organs of a pig e.g., heart, kidney, liver,lungs, etc are called Haslet, or haslet hash.
Harslet or haslet, the entrails of an animal, especially of a hog, as the heart, liver, &c.
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.