A caul is a thin membrane, resembling a thick veil ribbed with fat, which covers the lower portion of an animal’s in-

testines. It was at one time used com-mercially as a skin for sausages and similar preparations, and is still used for

this purpose domestically. The best type is the pork caul. It is used more in French and Italian cooking than in British

or American.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus