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. 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.
In North American English, "haslet" refers to the "edible viscera of a butchered animal".
References
"Haslet (Ground Pork and Sage Meatloaf) Recipe". Food.com. Retrieved 5 July 2023. https://www.food.com/recipe/haslet-ground-pork-and-sage-meatloaf-72705 ↩
"England GenWeb Project - Lincolnshire, Foods". Sites.rootsweb.com. Retrieved 5 July 2023. https://sites.rootsweb.com/~englin/foods.htm ↩
"Great British Kitchen". Greatbritishkitchen.co.uk. Retrieved 25 May 2011. http://greatbritishkitchen.co.uk/the-gbk-cookbook/regional-cooking/lincolnshire ↩
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. /wiki/Webster%27s_Dictionary#Webster's_Third_New_International_Dictionary_(1961) ↩