Haslet

For other uses, see Haslet (disambiguation).

Haslet or "acelet" is a pork meatloaf with herbs, originally from Lincolnshire. The British English 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 of a fine, dense texture and can be thinly sliced, typically served cold with pickles and salad, or as a sandwich filling. In England, it is sold primarily by butchers and in markets and occasionally sold on a delicatessen counter. It is often made in-house by traditional butchers as a way of utilising scraps, minimising waste and increasing profits. As such, recipes may be personalised and with regional variation.

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

1. "Haslet (Ground Pork and Sage Meatloaf) Recipe". Food.com. Retrieved 5 July 2023.
2. "England GenWeb Project - Lincolnshire, Foods". Sites.rootsweb.com. Retrieved 5 July 2023.
3. "Great British Kitchen". Greatbritishkitchen.co.uk. Retrieved 25 May 2011.
4. 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.