α. ME hastelet, ME hastelette, ME hastlette, ME hastolette, ME–16 hasselet, ME–17 19– hastlet, 15 haselet, 15 hasilet, 15 haslette, 15– haslet, 16 haslett, 18 hauslet (Sc.); Eng. regional (chiefly midlands and Kent) 18 'aslet, 18 acelot (Kent), 18 aslat, 18 azlit, 18 haslit, 18 hasslet, 18– acelet, 18– aislet (Kent), 19 hastelet (Suffolk), 19– haaslet, 19– haislet.
β. 15– harslet, 16 harselet, 16 harsnet, 17–18 harcelet (Eng. regional (midlands and Kent)), 18 arslet (Eng. regional (Kent)).(Show Less)
1. A piece of meat for roasting or broiling on a spit; esp. any part of the edible internal organs of a pig. Later also: the heart, liver, or other viscera of an animal used for food, regarded collectively.In early use also with reference to an imitation haslet made of fruit (see quots. a1425 at α. , a1475 at α. ).
2. Ground and seasoned meat, typically pork offal, cooked and served cold in the form of meatloaf, sausage, luncheon meat, etc.; an item of food formed from this.
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