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Haslet
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<p>In British English, haslet or acelet is a <a href="/facts/Pork/TuIYFNeU">pork</a> <a href="/facts/Meatloaf/fsSehQlW">meatloaf</a> with <a href="/facts/Herb/EKCltNNF">herbs</a>, originally from <a href="/facts/Lincolnshire/RqAUXE0F">Lincolnshire</a>. The word is derived from the <a href="/facts/Old_French/QcRpPdAc">Old French</a> <i>hastilles</i> meaning <i>entrails</i>. In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stale <a href="/facts/White_bread/LmuL6doJ">white bread</a>, minced pork, <a href="/facts/Common_sage/FLHh11qp">sage</a>, <a href="/facts/Edible_salt/SCplalQ3">salt</a> and <a href="/facts/Black_pepper/6MMqGwm4">black pepper</a>. It is typically served cold with <a href="/facts/Pickling/lKvv4uJA">pickles</a> and <a href="/facts/Salad/TTkkxT9F">salad</a>, or as a <a href="/facts/Sandwich/bKYcxdP8">sandwich</a> filling. In England, it is occasionally sold on a <a href="/facts/Delicatessen/JFh6MbNF">delicatessen</a> counter. </p><p>Welsh haslet is traditionally made from finely minced <a href="/facts/Potato/F8jRVExs">potatoes</a>, pigs' <a href="/facts/Liver_(food)/zKfGsPJV">liver</a> and onions. </p><p>In North American English, "haslet" refers to the "edible <a href="/facts/Viscera/FUYsLaxz">viscera</a> of a butchered animal". </p>