Caul is the lacy membrane of fat that surrounds the stomach and other digestive organs of the sheep and is used in the receipt (recipe) To dress a Shoulder of Mutton
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Posted by: hearttohearthcookery | November 3, 2017
Caul
Posted in Caul, culinary history, food, food history, mace, Mutton, receipts, recipes | Tags: culinary history, food, food history, foodways, Mutton
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Heart to Hearth Cookery 
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By: Sandie tarbox on November 4, 2017
at 8:41 am