hasletn.

Brit.

/ˈheɪzlᵻt/,

/ˈhazlᵻt/, U.S.

/ˈhæzlət/,

/ˈhæslət/,

/ˈheɪzlət/,

/ˈheɪslət/

Forms:

α. Middle English hastelet, Middle English hastelette, Middle English hastlette, Middle English hastolette, Middle English–1600s hasselet, Middle English–1700s 1900s– hastlet, 1500s haselet, 1500s hasilet, 1500s haslette, 1500s– haslet, 1600s haslett, 1800s hauslet (Scottish); English regional (chiefly midlands and Kent) 1800s 'aslet, 1800s acelot (Kent), 1800s aslat, 1800s azlit, 1800s haslit, 1800s hasslet, 1800s– acelet, 1800s– aislet (Kent), 1900s hastelet (Suffolk), 1900s– haaslet, 1900s– haislet.

β. 1500s– harslet, 1600s harselet, 1600s harsnet, 1700s–1800s harcelet (English regional (midlands and Kent)), 1800s arslet (English regional (Kent)).

Origin: A borrowing from French. Etymon: French hastelet.

Etymology: < Anglo-Norman hastilet and Middle French hastelet piece of meat to be roasted, piece of roasted meat (14th cent. or earlier; French regional (Normandy) hâtelet ) < haste roasting spit, piece of roasted meat (see hastery n.) + -let -let suffix. Compare post-classical Latin hastilettum (1309 in a British source).In the β. forms probably by analogy with the variation shown by words affected by assimilatory loss of r before s (see E. J. Dobson Eng. Pronunc. 1500–1700 (ed. 2, 1968) II. §401(c)); compare barse n. and bass n.¹, β. forms at scarce adj. and adv., or similar forms of harsh adj.

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. ).

ΘΚΠ

the world > food and drink > food > animals for food > part or joint of animal > [noun] > pluck, offal, or tripe

tripea1300

numblesc1330

tripea1400

chitterling?c1400

giblet14..

hasletc1400

umbles14..

womb cloutc1400

garbage1422

offala1425

interlardc1440

hinge1469

draught?a1475

mugget1481

paunch1512

purtenance1530

pertinence1535

chawdron1578

menudes1585

humblesa1592

gut?1602

pluck1611

sheep's-pluck1611

fifth quarter1679

trail1764

fry1847

chitling1869

small goods1874

black tripe1937

variety meat1942

α.

c1400 (?c1390) Sir Gawain & Green Knight (1940) l. 1612 He britneȝ out þe brawen in bryȝt brode scheldeȝ, & hatȝ out þe hastletteȝ.

a1425 (a1399) Forme of Cury 195 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 142 Hastletes of fruyt. Take fyges iquarterid, raysouns hool, dates and almaundes hoole, and ryne hem on a spyt and roost hem; and endore hem as pomme dorryes.

c1450 (?a1370) Wynnere & Wastoure (1990) l. 492 The herouns, þe hasteleteȝ þe henne wele [to] serue þe pertrikes, þe plouers þe oþer pulled byrddes.

c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 106 Take a Turbut, and kut of þe vynnes in maner of a hastelette, and broche him on a rounde broche, and roste him.

a1475 Liber Cocorum (Sloane) (1862) 37 (MED) Hasteletes on fysshe day. Take fyggus quartle, and raysyns, þo Hole dates, almondes, rine hom also On broche of irne, and rost hom sone.

a1500 Sir Degrevant (Cambr.) (1949) l. 1415 Hastelettus in galantyne.

1530 J. Palsgrave Lesclarcissement 229/2 Haselet of a hogge, haste menve.

1599 J. Minsheu Percyvall's Dict. Spanish & Eng. 177/2 Obispíllo de puérco, a haggas, a hogs haslet, a chitterling.

1615 G. Markham Countrey Contentments ii. ii. 54 Compound roaste-meates, as Oliues of Veale, Haslets.

1653 H. Cogan tr. F. M. Pinto Voy. & Adventures xxx. 121 Concerning hogs..some..sell nothing but the chitterlings, the sweet-breads, the blood, and the haslets.

1747 H. Glasse Art of Cookery xxi. 160 A Hog..the Haslet, which is Liver and Crow, Kidney and Skirts.

1793 G. Washington Let. 23 Dec. in Papers (2008) Presidential Ser. XIV. 611 I believe the Insides of the Hogs—that is—the Hastlets, Guts (after the fat is stripped off) &ca is given among the other Negroes at the different places.

1811 W. Combe Schoolmaster's Tour in Poet. Mag. IV. Suppl. 277 A rich haslet at the fire, Will give you all you can desire.

1872 J. H. Frere tr. Aristophanes Frogs II. 242 Keep quiet—and watch for a chance of a piece of the haslets.

1915 Good Housek. Mag. Sept. 394/1 The ‘hastlet’ or pluck (heart, liver, and lights) of the sheep and lamb are removed at the shop.

1962 R. Stovall & R. M. Carson Favorite Recipes Amer. Home Econ. Teachers: Meats Edition 168/1 In many parts of the United States (N.J. and N.Y. specifically) it is necessary to buy a lamb haslet to get the liver. This includes liver, heart and lungs.

2000 Polish News Bull. (Nexis) 18 Jan. The slump in sausage and canned pork exports to Russia resulted in a sharp fall in imports of pork haslets, the products' main processing component.

β. 1585 J. Higgins tr. Junius Nomenclator 87 A haggise: some call it a chitterling: some a hogs harslet.1638 I. Jones & W. Davenant Britannia Triumphans 17 Shee shall souce bore, fry tripes, and wild hogs harsnet.1664 S. Pepys Diary 10 Mar. (1971) V. 79 A good hog's harslet, a piece of meat I love.1739 ‘R. Bull’ tr. F. Dedekind Grobianus 235 A roasted Harslet on the Table stood.1760 T. Jefferys Nat. & Civil Hist. French Dominions 24 The grey porpoise, is reckoned tolerable food. They make puddings and sausages of the guts; the harslet is said to be excellent fricasseed.1867 Felton's Greece, Anc. & Mod. I. 365 Poultry and meat..calf's pluck, pig's harslet and chine..finished the course.1898 Contemp. Rev. Jan. 108 It is of little use for a teacher to be..unable to advise on the salting of pork, the cooking of a harslet, or the manufacture of a black or pork pudding.1963 Statist. Pocket Bk. Hungary (new ed.) xi. 127 Inland consumption of harslet of pigs, cattle, calf and horse.

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.

ΚΠ

1907 Lincs. Echo 29 July 2/5 Breakfast consisted of coffee, haslet, and bacon.

1935 Times 26 June 17/4 The hearty saveloy..or the mighty hastlet, dear to robust feeders with good consciences?

1982 Guardian 20 July 8/4 In the butchers you can still buy haslet, black pudding, brawn, pepper and pork loaf and red marble slabs of ox liver.

1997 Lincs. Past & Present 30 17 Mix the pork, breadcrumbs, salt, pepper and sage in the pancheon, with clean hands, and add enough cold water to bind it. Then make about three haslets and wrap each one in another part of the pig, the skirt (diaphragm), and place in the side oven of the kitchen range.

2013 Caterer & Hotelkeeper 15 Mar. 55/3 Alongside gastropub staples such as home-made Scotch eggs and pork scratchings, dishes such as haslet and pork terrines are increasingly appearing on menus.

Compounds

General attributive.

ΚΠ

1668 W. Charleton Onomasticon Zoicon 11 Apexabones, Harslet-Puddings.

1845 E. Acton Mod. Cookery (1956) xx. 399 A harslet pudding..is held in much esteem in certain counties, and..is made of the heart, liver, kidneys, &c., of a pig.

1889 Atlanta (Georgia) Constit. 4 Feb. 4/2 Who of the presidents, since that glorious democratic era, has dined on broiled hog's melt, haslet hash, collards and corn dumplings?

1930 Lincs. Echo 29 Oct. 2/4 Sausage makers—Sausage Skins 2s per bundle, Polony Skins 5d, Haslet Skins 6d.

2015 H. Fannin Hopscotch viii. 190 I wait while they wash down their haslet sandwiches with beakers of milk.

This entry has been updated (OED Third Edition, December 2018; most recently modified version published online March 2022).

单词	haslet
释义	hasletn. Brit. /ˈheɪzlᵻt/, /ˈhazlᵻt/, U.S. /ˈhæzlət/, /ˈhæslət/, /ˈheɪzlət/, /ˈheɪslət/ Forms: α. Middle English hastelet, Middle English hastelette, Middle English hastlette, Middle English hastolette, Middle English–1600s hasselet, Middle English–1700s 1900s– hastlet, 1500s haselet, 1500s hasilet, 1500s haslette, 1500s– haslet, 1600s haslett, 1800s hauslet (Scottish); English regional (chiefly midlands and Kent) 1800s 'aslet, 1800s acelot (Kent), 1800s aslat, 1800s azlit, 1800s haslit, 1800s hasslet, 1800s– acelet, 1800s– aislet (Kent), 1900s hastelet (Suffolk), 1900s– haaslet, 1900s– haislet. β. 1500s– harslet, 1600s harselet, 1600s harsnet, 1700s–1800s harcelet (English regional (midlands and Kent)), 1800s arslet (English regional (Kent)). Origin: A borrowing from French. Etymon: French hastelet. Etymology: < Anglo-Norman hastilet and Middle French hastelet piece of meat to be roasted, piece of roasted meat (14th cent. or earlier; French regional (Normandy) hâtelet ) < haste roasting spit, piece of roasted meat (see hastery n.) + -let -let suffix. Compare post-classical Latin hastilettum (1309 in a British source).In the β. forms probably by analogy with the variation shown by words affected by assimilatory loss of r before s (see E. J. Dobson Eng. Pronunc. 1500–1700 (ed. 2, 1968) II. §401(c)); compare barse n. and bass n.¹, β. forms at scarce adj. and adv., or similar forms of harsh adj. 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. ). ΘΚΠ the world > food and drink > food > animals for food > part or joint of animal > [noun] > pluck, offal, or tripe tripea1300 numblesc1330 tripea1400 chitterling?c1400 giblet14.. hasletc1400 umbles14.. womb cloutc1400 garbage1422 offala1425 interlardc1440 hinge1469 draught?a1475 mugget1481 paunch1512 purtenance1530 pertinence1535 chawdron1578 menudes1585 humblesa1592 gut?1602 pluck1611 sheep's-pluck1611 fifth quarter1679 trail1764 fry1847 chitling1869 small goods1874 black tripe1937 variety meat1942 α. c1400 (?c1390) Sir Gawain & Green Knight (1940) l. 1612 He britneȝ out þe brawen in bryȝt brode scheldeȝ, & hatȝ out þe hastletteȝ. a1425 (a1399) Forme of Cury 195 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 142 Hastletes of fruyt. Take fyges iquarterid, raysouns hool, dates and almaundes hoole, and ryne hem on a spyt and roost hem; and endore hem as pomme dorryes. c1450 (?a1370) Wynnere & Wastoure (1990) l. 492 The herouns, þe hasteleteȝ þe henne wele [to] serue þe pertrikes, þe plouers þe oþer pulled byrddes. c1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 106 Take a Turbut, and kut of þe vynnes in maner of a hastelette, and broche him on a rounde broche, and roste him. a1475 Liber Cocorum (Sloane) (1862) 37 (MED) Hasteletes on fysshe day. Take fyggus quartle, and raysyns, þo Hole dates, almondes, rine hom also On broche of irne, and rost hom sone. a1500 Sir Degrevant (Cambr.) (1949) l. 1415 Hastelettus in galantyne. 1530 J. Palsgrave Lesclarcissement 229/2 Haselet of a hogge, haste menve. 1599 J. Minsheu Percyvall's Dict. Spanish & Eng. 177/2 Obispíllo de puérco, a haggas, a hogs haslet, a chitterling. 1615 G. Markham Countrey Contentments ii. ii. 54 Compound roaste-meates, as Oliues of Veale, Haslets. 1653 H. Cogan tr. F. M. Pinto Voy. & Adventures xxx. 121 Concerning hogs..some..sell nothing but the chitterlings, the sweet-breads, the blood, and the haslets. 1747 H. Glasse Art of Cookery xxi. 160 A Hog..the Haslet, which is Liver and Crow, Kidney and Skirts. 1793 G. Washington Let. 23 Dec. in Papers (2008) Presidential Ser. XIV. 611 I believe the Insides of the Hogs—that is—the Hastlets, Guts (after the fat is stripped off) &ca is given among the other Negroes at the different places. 1811 W. Combe Schoolmaster's Tour in Poet. Mag. IV. Suppl. 277 A rich haslet at the fire, Will give you all you can desire. 1872 J. H. Frere tr. Aristophanes Frogs II. 242 Keep quiet—and watch for a chance of a piece of the haslets. 1915 Good Housek. Mag. Sept. 394/1 The ‘hastlet’ or pluck (heart, liver, and lights) of the sheep and lamb are removed at the shop. 1962 R. Stovall & R. M. Carson Favorite Recipes Amer. Home Econ. Teachers: Meats Edition 168/1 In many parts of the United States (N.J. and N.Y. specifically) it is necessary to buy a lamb haslet to get the liver. This includes liver, heart and lungs. 2000 Polish News Bull. (Nexis) 18 Jan. The slump in sausage and canned pork exports to Russia resulted in a sharp fall in imports of pork haslets, the products' main processing component. β. 1585 J. Higgins tr. Junius Nomenclator 87 A haggise: some call it a chitterling: some a hogs harslet.1638 I. Jones & W. Davenant Britannia Triumphans 17 Shee shall souce bore, fry tripes, and wild hogs harsnet.1664 S. Pepys Diary 10 Mar. (1971) V. 79 A good hog's harslet, a piece of meat I love.1739 ‘R. Bull’ tr. F. Dedekind Grobianus 235 A roasted Harslet on the Table stood.1760 T. Jefferys Nat. & Civil Hist. French Dominions 24 The grey porpoise, is reckoned tolerable food. They make puddings and sausages of the guts; the harslet is said to be excellent fricasseed.1867 Felton's Greece, Anc. & Mod. I. 365 Poultry and meat..calf's pluck, pig's harslet and chine..finished the course.1898 Contemp. Rev. Jan. 108 It is of little use for a teacher to be..unable to advise on the salting of pork, the cooking of a harslet, or the manufacture of a black or pork pudding.1963 Statist. Pocket Bk. Hungary (new ed.) xi. 127 Inland consumption of harslet of pigs, cattle, calf and horse. 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. ΚΠ 1907 Lincs. Echo 29 July 2/5 Breakfast consisted of coffee, haslet, and bacon. 1935 Times 26 June 17/4 The hearty saveloy..or the mighty hastlet, dear to robust feeders with good consciences? 1982 Guardian 20 July 8/4 In the butchers you can still buy haslet, black pudding, brawn, pepper and pork loaf and red marble slabs of ox liver. 1997 Lincs. Past & Present 30 17 Mix the pork, breadcrumbs, salt, pepper and sage in the pancheon, with clean hands, and add enough cold water to bind it. Then make about three haslets and wrap each one in another part of the pig, the skirt (diaphragm), and place in the side oven of the kitchen range. 2013 Caterer & Hotelkeeper 15 Mar. 55/3 Alongside gastropub staples such as home-made Scotch eggs and pork scratchings, dishes such as haslet and pork terrines are increasingly appearing on menus. Compounds General attributive. ΚΠ 1668 W. Charleton Onomasticon Zoicon 11 Apexabones, Harslet-Puddings. 1845 E. Acton Mod. Cookery (1956) xx. 399 A harslet pudding..is held in much esteem in certain counties, and..is made of the heart, liver, kidneys, &c., of a pig. 1889 Atlanta (Georgia) Constit. 4 Feb. 4/2 Who of the presidents, since that glorious democratic era, has dined on broiled hog's melt, haslet hash, collards and corn dumplings? 1930 Lincs. Echo 29 Oct. 2/4 Sausage makers—Sausage Skins 2s per bundle, Polony Skins 5d, Haslet Skins 6d. 2015 H. Fannin Hopscotch viii. 190 I wait while they wash down their haslet sandwiches with beakers of milk. This entry has been updated (OED Third Edition, December 2018; most recently modified version published online March 2022). < n.c1400
随便看	θ235710 θ235711 θ235712 θ235713 θ235714 θ235715 θ235716 θ235717 θ235718 θ235719 θ23572 θ235720 θ235721 θ235722 θ235723 θ235724 θ235725 θ235726 θ235727 θ235728 θ235729 θ23573 θ235730 θ235731 θ235732