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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

  1. ^ Oxford English Dictionary
  2. ^ "Food.com". Haslet. Scripps Networks. http://www.food.com/recipe/haslet-ground-pork-and-sage-meatloaf-72705. Retrieved 25 May 2011. 
  3. ^ Rootsweb
  4. ^ "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

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1893 text

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

This text was written as a footnote in the 1893 Wheatley transcription of the diary, the same one that is used for the diary entries on this site.

Annotations

  • 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 in the diary

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1664
Mar: 10