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caul-fat-msg - 3/22/17


Medieval use of caul fat. What it is.


NOTE: See also the files: larding-msg, butter-msg, larded-milk-msg, bacon-msg, p-pigs-msg, Cooking-Fats-art, cooking-oils-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Wed, 10 Sep 1997 10:52:53 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - Caul-not pleasant


Uduido at aol.com wrote:

> << What is "caul fat"? >>


> It is actually not fat but a membrane described by the American College

> Dictionary as follows:


> caul, n. a part of the amnion sometimes covering the head of a childd at

> birth, superstitiously supposed to bring good luck and to be an infallible

> preservative against drowning.


> :-). I use the term to describe the fatty membranes that hold the internal

> organs together.If there is another term for such a mambrane or the caul

> spoken of in the reciept is actual caul as described above, please let me

> know. If it were real caul used in the Apicius reciept that could account for

> the Christian myths of 'pagans eating their young'. :-0


> Lord Ras


Caul fat can be any of several abdominal membranes, almost always those

of pigs. They are a thin, elastic sheet of transparent membrane, similar

to sausage casing, covered with veins of white fat which makes the whole

thing vaguely reminiscent of lace, which is why some people call it lace

fat. It is frequently known as mesentery, too. French recipes generally

use the term "crepin".





Date: Thu, 24 Sep 1998 21:03:30 -0400

From: "Philippa Alderton" <phlip at bright.net>

Subject: Re: SC - German Anyone?


Valoise asks:

The word 'netz' in the Klobwurst probably refers to a caul or omentum,

according to my modern German dictionary. Okay, you butcher types, just

what exactly is that? I thought it was a membrane wrapped around a fetus,

is that right? What could be substituted?


A caul is a translucent membrane such as that wrapped around a fetus, but

the word can also be used to refer to the abdominal caul, or omentum, which

is one of the layers protecting the intestines. In the case of the

abdominal caul, it is frequently spotted with pockets of fat. The omentum

is the membrane I had thrown away while butchering the pregnant rabbit for

Ras, which he was thinking was part of the uterus. It's easy enough to

separate out if you have a sure hand with a knife while gutting and

skinning your animal. I really couldn't think WHAT you'd use as a

substitute. Its function in a recipe would most likely be to encapsulate

food, and help keep it moist, much as we use aluminum foil for today, but

also for adding fat.



Caer Frig

Barony of the Middle Marches

Middle Kingdom



Date: Thu, 10 Feb 2011 13:28:49 -0500

From: Robin Carroll-Mann <rcarrollmann at gmail.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Mattioli's Mushrooms


On Thu, Feb 10, 2011 at 1:18 PM,  <wheezul at canby.com> wrote:

<<< Does anyone know what a cooked calf's caul looks like?  Image searching

has failed me... >>>


I searched Google for 'veal caul' and found this:



The last image appears to be what you want.


Brighid ni Chiarain


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
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Comments to the Editor: stefan at florilegium.org