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In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French hastilles meaning entrails. In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter.
Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera of an animal, usually a hog. In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor.
- "Food.com". Haslet. Scripps Networks. Retrieved 25 May 2011.
- "Great British Kitchen". Lincolnshire. The British Food Trust. Retrieved 25 May 2011.
- Webster's Third New International Dictionary (unabridged), Volume 2, Page 1037, Edition 1961, Editor in Chief Philip Babcock Gove, published Springfield, Mass & London, England by G. & C. Merriam Co. and G.Bell & Sons Ltd.
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