I have been looking at old North of England recipes and came across haslet – which reminds me of Polish pasztet or paté.
- The name haslet or acelet – comes from Old French – hastilles which means entrails.
- Traditionally it was made with a mixture of offal such as heart, kidney, liver, and sweetbreads.
- Liver is most popular and pig’s liver most of all.
- Oatmeal is used – one of the staples in the North of England.
- Sage* is used – a very popular herb in England
- Originally the mixture would have been cover in caul – a thin lacy looking membrane of animal fat – and then cooked.
- Nowadays this is hard to find – so butter or lard can be used in adapted recipes.
- Haslet is usually eaten cold, in slices, often with pickles.
- 500g pig’s liver
- 2 onions.
- 100g oatmeal or rolled oats blitzed
- Lots of fresh sage
- Salt & pepper
- 50g butter or lard.
- Peel the onions – leave them whole.
- Place in a saucepan with a little water and with the lid on – gently simmer till soft.
- Leave the onions until they are cold.
- Mince (or use a mini-chopper) the liver and onions.
- Add the liver mixture to the oatmeal in a bowl – mix and leave for around 10 minutes.
- Pre-heat the oven to GM7 – 220°C.
- Line a small roasting tin with foil and grease well.
- Chop the sage and add with salt and pepper to the mixture.
- Place the mixture in the roasting tin and dot the top with the butter or lard.
- Bake for around 35 minutes.
*Sage – Salvia officinalis – szałwia – in Polish – was brought to Britain by the Romans. It was a popular cooking herb in Tudor times.
Salvia comes from the Latin word salvere, which means to heal and it is known for its antibacterial properties.
Sage is a member of the mint family and is a Mediterranean herb.
Serving dish – Blue Mist – Burleigh Ware by Burges and Leigh Ltd from the 1930s.