haslet

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.

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

External links

• The Great British Kitchen

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