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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.[1] It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter.
Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.[2][3]
Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera of an animal, usually a hog.[4] In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor.
References
- ^ "Food.com". Haslet. Scripps Networks. Retrieved 25 May 2011.
- ^ Rootsweb
- ^ "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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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.