In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The 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 typically served cold with pickles and salad, or as a sandwich filling. In England, it is occasionally sold on a delicatessen counter.

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.


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