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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 '/ˈhæslɪt/' locally) is typically made from stale white bread, minced 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 occasionally sold on a delicatessen counter.
Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.[2][3]
In North American English, "haslet" refers to the "edible viscera of a butchered animal".[4]
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.