We've always pronounced it hazlet where I live. It comes from the French "hâtelet" (hastelet in Old French), which has a "flat A", as in pâté or château. The good folk of Lincolnshire might have been pronouncing it "hayzlet" for ages, but they've been conned 😅.
@@chrissieburrell2652 Because I speak English well, and four other languages besides, and I'm fascinated by the origin of words. So, whilst it's now an accepted pronunciation, there's really no phonological or etymological justification for haslet to be pronounced "hayzlet". I can only imagine that some rural people started mispronouncing it that way centuries ago, and the habit stuck... in some parts of the country, at least. Elsewhere, the more logical, phonological, and etymologically sound "hazlet" has prevailed.
Nice one Keef! As a a Scot, haslet was something I very much enjoyed back in the austere days of the 80s. It always appealed to the Scots palate. Great stuff Lincolnshire! 👍
WOW, I'm going to have to make this. I havn't had Haslet for many years, after being introduced to it by a work colleague. I havn't seen it for years - I LOVED it. Thanks for sharing this recipe. Take care 🙂
This really looks like a "Terrine", (a paté). The liver brings so much Knowing you and the keefie extravaganza, it would also be a candidate with a nice Pie crust around it 😊 your own signature
Ey up Keef, bang on wi’ the haslet, mate! Proper Lincolnshire grub, that. Can’t beat a slice o’ cold haslet in a butty, eh? Summat about that seasoning-reminds me o’ home. Grand stuff!
Ey up, Keef! Haslet, eh? Sounds like summat me gran’d have slapped in a sarnie back in t’day. Proper Lincolnshire nosh that, wi’ a bit o’ porky goodness an’ offal for good measure. Reckon it’d go down a treat wi’ a dollop o’ piccalilli an’ a cuppa tea - now that’s what I call Yorkshire-approved scran!
People from Lincolnshire might not criticise you for calling the dish a kind of meatloaf but we WILL criticise you for calling us 'Lincolnshire-ites' instead of 'Yellow bellies'! Great to see you tackling one of our regional delicacies. BTW, there seems to be some confusion over how to pronounce its name - round here the 's' is very soft, as in 'lace'. Perhaps we pronounce it differently in the coastal marshes; after all, Lincolnshire is a very large county.
Never put liver in the Haslet we used to make at the Lincolnshire butchers I worked at as a trainee nor at the ones I've worked in since. That recipe is more of what we call a `savoury duck`, You also need cawl fat to wrap it in.
@@Keefcooks Yes it does seem to be difficult to get even for a butchers unless they have their own animals. There is also a fat that my old boss used to add to a pigs fry, even that is impossible to get now. I can't remember it's name but he called it midgen fat.
I'm pretty sure I have eaten this 60-70 yrs ago. It would have been bought at the butchers and I am certain I have heard the word but pronounced as you said, wrongly. I don't think I liked it but |I cannot see anything not to like. I wonder if it is still for sale, I will look although I do not live in Ilkeston nowadays so they may not sell proper food down Milton Keynes.
When making haslet I line the tin with parchment to help with removing the loaf. About your seasoning blend the amount of salt in particular seemed less than I was taught to use, which is between 1 and 1.5 percent per kilo depending on the ingredients and if they contain salt, e.g. bacon. Now this was back in the 1980's before the salt/fat/sugar/MSG before the fascists telling everyone what to do and how to live came to power.
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I had family in Lincolnshire and Haslet was always a great treat. Chine is another great dish.
We've always pronounced it hazlet where I live. It comes from the French "hâtelet" (hastelet in Old French), which has a "flat A", as in pâté or château. The good folk of Lincolnshire might have been pronouncing it "hayzlet" for ages, but they've been conned 😅.
You're Welsh. Why teach good Lincolnshire people how to speak English? 😅
@@chrissieburrell2652 Because I speak English well, and four other languages besides, and I'm fascinated by the origin of words. So, whilst it's now an accepted pronunciation, there's really no phonological or etymological justification for haslet to be pronounced "hayzlet".
I can only imagine that some rural people started mispronouncing it that way centuries ago, and the habit stuck... in some parts of the country, at least. Elsewhere, the more logical, phonological, and etymologically sound "hazlet" has prevailed.
I'm West Midlands, as distinct from East, and I've always known it pronounced haz-let.
I'm born and bred man from Sussex and we say hazlet also
I had a great aunt who was born and bred in Lincolnshire and she would agree with you.
Nice one Keef! As a a Scot, haslet was something I very much enjoyed back in the austere days of the 80s. It always appealed to the Scots palate. Great stuff Lincolnshire! 👍
WOW, I'm going to have to make this. I havn't had Haslet for many years, after being introduced to it by a work colleague. I havn't seen it for years - I LOVED it. Thanks for sharing this recipe. Take care 🙂
Mmmm. Liver. I love it, but I've never had lamb's liver before. That looks great. Cheers, Keef! 👍🏻👍🏻✌️
This really looks like a "Terrine", (a paté). The liver brings so much
Knowing you and the keefie extravaganza, it would also be a candidate with a nice Pie crust around it 😊
your own signature
Ey up Keef, bang on wi’ the haslet, mate! Proper Lincolnshire grub, that. Can’t beat a slice o’ cold haslet in a butty, eh? Summat about that seasoning-reminds me o’ home. Grand stuff!
That looks right up my street , going to have to make this .
Well done keef
Ey up, Keef! Haslet, eh? Sounds like summat me gran’d have slapped in a sarnie back in t’day. Proper Lincolnshire nosh that, wi’ a bit o’ porky goodness an’ offal for good measure. Reckon it’d go down a treat wi’ a dollop o’ piccalilli an’ a cuppa tea - now that’s what I call Yorkshire-approved scran!
Various spellings, haslet, haselet, hacelet or acelet, and the quality is immensely variable.
Thank you allways wanted to make this
People from Lincolnshire might not criticise you for calling the dish a kind of meatloaf but we WILL criticise you for calling us 'Lincolnshire-ites' instead of 'Yellow bellies'! Great to see you tackling one of our regional delicacies. BTW, there seems to be some confusion over how to pronounce its name - round here the 's' is very soft, as in 'lace'. Perhaps we pronounce it differently in the coastal marshes; after all, Lincolnshire is a very large county.
Everyday’s a school day! I’m nudging 50 and have always called it has-let rather than hase-let.
Wondering if its similar to scrapple ?
I've read that it is
It’s a Kind of Meatloaf?’ Is that not a Queen song?
Have I missed something? Where’s taste test time with Mrs Keef Cooks?
Mrs KC is always too tired from working and hasn't been a regular in the videos for a couple of years now.
Never put liver in the Haslet we used to make at the Lincolnshire butchers I worked at as a trainee nor at the ones I've worked in since. That recipe is more of what we call a `savoury duck`, You also need cawl fat to wrap it in.
I did mention the unobtainability of caul fat
@@Keefcooks Yes it does seem to be difficult to get even for a butchers unless they have their own animals. There is also a fat that my old boss used to add to a pigs fry, even that is impossible to get now. I can't remember it's name but he called it midgen fat.
use pork as tomato plant fertilizer sir
Really? Tomato plants are carnivores?
Haslet was certainly a cold meat we used to get in Scottish butchers back in the day. Where is Missus Keith Cooks btw? Do we need to phone the polis?
Mrs KC is always too tired from working and hasn't been a regular in the videos for a couple of years now.
@@Keefcooks *phones police*
I'm pretty sure I have eaten this 60-70 yrs ago. It would have been bought at the butchers and I am certain I have heard the word but pronounced as you said, wrongly. I don't think I liked it but |I cannot see anything not to like. I wonder if it is still for sale, I will look although I do not live in Ilkeston nowadays so they may not sell proper food down Milton Keynes.
When making haslet I line the tin with parchment to help with removing the loaf. About your seasoning blend the amount of salt in particular seemed less than I was taught to use, which is between 1 and 1.5 percent per kilo depending on the ingredients and if they contain salt, e.g. bacon. Now this was back in the 1980's before the salt/fat/sugar/MSG before the fascists telling everyone what to do and how to live came to power.
So i've being saying it wrong for 50 years . Its been around in somerset from at least since then. I assumed to use up everthing from the pig.
Haslet not haislet
Tsk tsk.
It's alright but it's definitely peasant food
And there's nowt wrong with that
Keef….One cuckoo on the channel just proves you’re human. Keep it up Kid. From a Tyke in Canada. 👍
Cuckoo?