Haslet

In North American English Haslet refers to the heart, lungs, liver, stomach, and other edible viscera of an animal, usually a hog.^[1] In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor.

In English, Haslet, (also spelled 'Acelet'), refers to a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French hastilles meaning entrails.^[2]

In Lincolnshire, haslet (pronounced hayzleht locally) is typically made from stale white bread, ground pork, sage, salt and black pepper.^[3] It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter.

Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions.^[4][5]

References

1. ↑ 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.
2. ↑ Oxford English Dictionary
3. ↑ "Food.com". Haslet. Scripps Networks. Retrieved 25 May 2011. 
4. ↑ Rootsweb
5. ↑ "Great British Kitchen". Lincolnshire. The British Food Trust. Retrieved 25 May 2011. 

http://oxforddictionaries.com/definition/haslet

External links

• Haslet at Foods of England