Haslet refers to the heart, lungs, liver, stomach, and other edible viscera of an animal, usually a hog. In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor. In England, haslet, also spelt 'Acelet', now refers to a pork meatloaf with herbs originally from Lincolnshire. The word is derived from the Old French hastilles meaning entrails.
In Lincolnshire, haslet (pronounced hayzleht locally), is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter.
- Oxford English Dictionary
- "Food.com". Haslet. Scripps Networks. Retrieved 25 May 2011.
- "Great British Kitchen". Lincolnshire. The British Food Trust. Retrieved 25 May 2011.
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