Caul fat
Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin
Russian oven.[4]
The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called ach'ii'.
- Caul fat dishes
-
Salnyk -
Ostrich crépinette -
French veal sausage bundle (Feuilleton de veau) -
Atriau served with pasta and carrots
.jpg)
References
- ^ a b "Caul fat recipes". BBC Food. Retrieved 23 November 2022.
- ^ Association Fribourgeoise des Paysannes (1996). Küche & Traditionen im Freiburgerland (in German). Fribourg: Éditions Fragnière. p. 133.
- ^ "Crépinette". Food Dictionary. Epicurious.com. Retrieved 23 November 2022.
- ISBN 978-5-9524-4620-5.
Further reading
- Shorland, F. B.; Jessop, A. S. (October 1955). "Isolation of Δ9 Heptadecenoic Acid from Lamb Caul Fat". S2CID 4295106.
- Weenink, R. O. (September 1956). "Octadecadienoic Acids of Lamb Caul Fat". Nature. 178 (4534): 646–647. S2CID 41278582.
- Hamilton, Bradford S.; Paglia, Diana; Kwan, Anita Y. M.; Deitel, Mervyn (September 1995). "Increased obese mRNA expression in omental fat cells from massively obese humans". S2CID 24211050.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |