Caul fat
Caul fat, also known as lace fat, omentum, Script error: No such module "Lang". or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum in anatomy textbooks. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.[1] Examples of such dishes are Vietnamese Script error: No such module "Lang"., Swiss Script error: No such module "Lang".,[2] French Script error: No such module "Lang".,[3] Cypriot Script error: No such module "Lang"., South African Script error: No such module "Lang"., British faggots,[1] Serbian Script error: No such module "Lang". and Script error: No such module "Lang"., and Italian Script error: No such module "Lang".. In the traditional Ukrainian and Russian cuisine, caul fat, known as Script error: No such module "Lang". or Script error: No such module "Lang"., was usually filled with Script error: No such module "Lang". and liver, and baked in a clay pot in the Russian oven.[4] The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called Script error: No such module "Lang"..
Gallery
- Caul fat dishes
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Ostrich Script error: No such module "Lang".
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French veal sausage bundle (Script error: No such module "Lang".)
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References
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Further reading
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