haslet

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(hăs'lĭt, hāz'-) pronunciation also hars·let (här'slĭt)
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.]



harslet

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.

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

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