Lincolnshire Haslet

 Here is another recipe for Haslet this time a Lincolnshire Haslet taken from, the book The Farmhouse Kitchen.  Mary Norwak collected a lot of traditional recipes so I suspect this is a traditional older recipe probably from the days when most cottagers kept a pig.

This is a very simple recipe that I have not tried yet but purportedly is a Lincolnshire Haslet.  Its not from the book I was looking for - that will turn up at some point.  This is not the recipe I posted earlier on

Ingredients 


2lb lean pork
1 small onion
8oz stale bread
1/2 oz of salt
1 teaspoon of white pepper
1 teaspoon of sage chopped (think this must be fresh sage recipe does not specify) 


Method

Mince the meat coarsely with the onion.  Cut the bread into cubes and soak in a little water.  Squeeze out the water and mix the bread with the meat.  Season with the salt and pepper and add the finely chopped sage.  Pour into a loaf tine or casserole dish or mould by hand and bake at 350 degrees F/180 degrees C/Gas Mark 4 for one hour.  Cool in the tin or casserole before turning out.  Cut into slices to serve with salad or use in sandwiches.  Also nice with a Ploughmans with tomato ketchup and pickled onions. 

No caul seems to have been used with this recipe although traditionally caul fat is used as with Faggots i,e, (Savoury Ducks as they are known in Lincolnshire and/Pates..

Faggots were traditionally made from offal cuts although more modern recipes tend to use ingredients that cooks will use and not get squeamish about.

What is Caul

By way of explanation Caul is the lacy fatty membrane encasing the internal organs of an animal.  Pork caul is often used for wrapping faggots, pates, haslet and other items of food.  Because it is a fatty lacy membrane it keeps the food together in little packages but also keeps the food moist.  It comes in thin sheets and you can get it from traditional Butchers in the UK although this can be a bit hit and miss at times.  using the caul is the traditional way of preparing the food.  More modern recipes tend not to use this in which case mould together the mixture into loaf shapes or ovals but keep a close eye when cooking as you want the haslet to be cooked but not overdone.

Please see the following link for a description of how a certain chef uses the caul and what he uses it for togeher with photos of what the caul fat looks like.  Basically it is the wrapping for the meat. 

www.starchefs.com/events/studio/techniques/vuong_loc/html/

Another recipe and another take on Haslet I hope this helps.

Pattypan

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