The encyclopaedia of practical cookery

HASLET. — This name (written also Harslet) is given by some cooks to the edible viscera, such as the heart, liver, kidneys, sweetbread, &c., of any animal. It is said to be derived from the Latin hasta — a spear ; hence, a spit; but the connection between the internal viscera and the spit is more fanciful than real. HASTY PUDDING. — As the name infers, this owes its chief popularity to the expedition with which it can be prepared and served. It may be made from almost any meal, according to the following receipts. See also Cornflour and Oatmeal. (1) Mix lib. of flour with lqt. of cold fresh milk till quite smooth, put it over the fire in a saucepan, stir constantly till it boils, and boil for nearly a quarter of an hour, stirring occasionally ; then take it from the fire and let it cool. Beat up ten eggs ; blanch and pound ljoz. of sweet almonds, adding a little of the beaten egg to keep them from oiling. When [illustration: Fig. 942. Hasty Puddings served in Basins.] the boiled flour and milk is cold, mix into it the eggs and the pounded almonds, add sufficient sugar to sweeten, pour the pudding into small shallow basins or cups (see Fig. 942), bake, and serve hot with wine sauce. Before serving, ornament the top with shredded almonds. (2) Put 1J pints of milk into a saucepan over the fire ; when it boils, stir in as much flour as will make it quite thick, sprinkling the flour in with the hand ; boil it well for fifteen minutes. Serve hot, with either treacle or sugar and fresh butter. Grated nutmeg is sometimes added, and a squeeze of lemon-juice is a great improvement. For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. Hasty Pudding — continued. (3) Put 2 breakfast-cupfuls of milk into a saucepan, bring it to the boil, shake in 2oz. of flour, and stir till thick ; turn it into a basin, mix in |oz. or loz. of butter, grate over a little nutmeg, and sweeten to taste. Leave it till cold, then work in three well-beaten eggs. Line a dish with a thin layer of light paste, mask the bottom with marmalade, pour in the Hasty Pudding, and bake for half-an-hour in a moderate oven. (4) Put 2 breakfast-cupfuls of milk on to boil, and mix in sufficient flour to thicken, stirring continually. Turn the pudding into a dish, and serve with cold stewed fruit or jam. HATELETS. — See Attelettes. HAUNCH . — A word taken from the French handle, which probably originated from the German handle, signifying in each case the loin and leg taken together as one piece. See Mutton, Venison, &c. HAVI. — See Avi. HAVRE CAKE. — See Cakes. HAWTHORN. — The remarkably sweet-smelling dowers (see Fig. 943) of the Hawthorn {Crataegus Oxyacantha) have something of the taste and smell of almonds. [illustration: Fig. 943. Hawthorn Flowers.] They are very little known or used in cookery or confectionery, and then generally in the form of an imitation. The following receipts give good results : Hawthorn Flavouring-. — (1) Put 6 breakfast-cupfuls of the flowers of Hawthorn into a jar with 2qts. of spirits of wine and igall. of syrup ; cork up, and let the jar stand for fourteen days. Bottle off after filtering.