Hampshire Recipes Book

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Hampshire Haslet - Haslet comes from the Old French word for entrails(!),
but basically refers to the fact that all the ingredients are very finely minced.

8 oz. stale white bread, cubed
Milk or water for soaking
2 lb. of lean pork, coarsely minced
1 medium onion, peeled and chopped
1 teaspoon fresh chopped sage
Salt and black pepper

Serves 4 - 6

Soak the bread in sufficient milk or water to cover and, when soft, squeeze out the excess moisture. Set the oven to 375ºF. Mix together the bread, pork, onion, sage and seasoning. Put through a fine mincer. Lightly grease a 2½ - 3 lb. loaf tin. Put the mixture into the tin and press down firmly and evenly. Bake for 1½ - 2 hours, covering the top with kitchen foil if it browns too quickly. Allow to cool slightly in the tin, then turn out and allow to cool completely. Serve cold, sliced, with salad and boiled potatoes.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England
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