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Haslet

Meats - Offal

Meat loaf made of spiced pork, pork offal and breadcrumbs. Baked and served cold. Most traditionally wrapped in caul.



Lincolnshire Haslet uncooked (above) and ready to serve (below)
from www.bostonsausage.co.uk


The older word 'Harslet' derives from the Latin hasta meaning a spear (OED), and was applied to meats suitable for roasting on a skewer. By the early modern period it seems to have come to specifically mean offal, so that M Radcliffe's 'Modern system of domestic cookery', (Radcliffe 1822) could say that; "The inwards form what is called the haslet, which consists of the liver, crow, kidney, and skirts. Besides these there are chitterlins, or guts, the parts of which are cleansed for sausages and black puddings." The more modern haslet is a type of meat loaf made with a high proportion of lean meat and no longer necessarily contains any offal at all.

See: Lincolnshire Haslet


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