n.
The heart, liver, and other edible viscera of an animal, especially hog viscera.
[Middle English hastelet, from Old French, diminutive of haste, roast meat, spit, perhaps from Latin hasta, spear, or of Germanic origin.]
Dictionary:
has·let (hăs'lĭt, hāz'-)
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[Middle English hastelet, from Old French, diminutive of haste, roast meat, spit, perhaps from Latin hasta, spear, or of Germanic origin.]
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| Food and Nutrition: haslet |
Old English country dish made from pig's offal (heart, liver, lungs, and sweetbreads) cooked in small pieces with seasoning and flour. Also known as pig's fry.
| WordNet: haslet |
The noun has one meaning:
Meaning #1:
heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
| Wikipedia: Haslet |
Haslet, also known as Acelet,[1] (pronounced 'Hacelet',[2][3] or azelet, though sometimes 'hazlet' in areas outside Lincolnshire) is a herbed pork meatloaf, originally from Lincolnshire in England. It is typically made of stale white bread, pork (traditionally the entrails), sage, salt and pepper, and sometimes onion. At least one butcher in Lincolnshire produces a gluten-free haslet.[4]
In parts of the South, the inner organs of a pig, e.g. heart, kidney, liver, lungs, etc, are called haslet, or haslet hash.
Similar in taste to a traditional faggot. Ready-cooked, may look like a giant faggot but sliced cold. Traditionally served cold with pickles and salad. Can also serve as a sandwich filling.
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
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