Fat net

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Pig net

The fat network is a fine, network-like fatty tissue ( omentum majus ) from the peritoneum of animals such as cattle , sheep or pigs . In the kitchen, the pig net (or pig net ) is used to hold dishes such as B. roulades , meatloaf , crépinettes or Adrio are used to keep them from falling apart at the beginning of cooking. In the course of the cooking process , it almost completely dissolves. The fat net is not part of the standard range of butchers .

history

Meat preparations in the fat net can be proven in writing since ancient times. For example, Horace and Apicius (cookbook De re coquinaria ) mentioned various minced meat dishes wrapped in a fat net.

A new cookbook from 1581 states how, for example, Kappaune s sausages are prepared online. In Mancherley Essen's art book from 1589, the use of calf or mutton nets for all kinds of liver sausages and the like is mentioned. a. described. Hammel networks were also used as medical abdominal wound with colic used.

The letters of the Italian writer Pietro Aretino (1492–1556) published in 1609 mention “il vestire de i fegatelli” (Italian: dressing the liver), Fegatelli are skewers of liver in a fat net, a Tuscan specialty that Heinrich Heine praised.

literature

  • Alain Ducasse: The Ducasse: The best recipes from the master chef of French cuisine , Bassermann, 2014, ISBN 978-3-8094-3346-0

Web links

Commons : fat network  - collection of images, videos and audio files

Individual evidence

  1. ↑ Joseph König: Geist der Kochkunst . JG Cotta, 1832, p. 4–5 ( google.de [accessed on May 9, 2018]).
  2. ^ Apicius: Cookery and Dining in Imperial Rome . Courier Corporation, 2012, ISBN 978-0-486-15649-1 , pp. 63, 292 ( google.de [accessed on May 9, 2018]).
  3. ↑ A new cookbook, This is a thorough description of how to be right and well, not only of quadruped, heymous and wild animals, but also of many birds and game birds, in addition of all green and dry fish, all kinds of food, as boiled, fried, Baked ... on German, Vngerische, Hispanische, Italianische and French knows how to cook and prepare ... It is also to be understood how one should properly prepare and order wonderful large pancketen, sampt common gastereyen ... now for the first time in print, the like before never went out, by M. Marxen Rumpolt, Churf. Meintzischen Mundtkoch . Published by M. Marx Rumpolts, Churf. Meintz. Mundtkochs, vnd Sigmundt Feyerabendts, 1581, p. 76 ( google.de [accessed on May 9, 2018]).
  4. ↑ Art book Von somecherley Essen, Gesotten, Fried, Posteten, von Hirsch, Vogelen, Wildtprat, vnd other Schawessen, so auff Fürstlichen, vnd other Pancketen to prepare properly ... In the Fürstlichen Druckerey, 1598 ( google.de [accessed on May 9, 2018 ]).
  5. ↑ John Crato of Crafftheim, Girolamo Capivaccio, Andreas Aurifaber: Miscellanea Cratoniana Medica: Mongrel kinds Artzeneyischer Rath and Hilffmittel. Except for the writings, the noble, highly learned and famous gentlemen Iohann Crato von Krafftheim, Weyland Keys. May. Ferdinandi I. Maximiliani II. And Rudolphi II. Rath and Obersten Hoffmedici: I. Aphoristica, main and final sayings. II. Epistolica, excerpts from the epistles. III. Euporista, good light home remedies. IV. Pharmaceutica, Apotecker-Artzney Item Gynaeceia, of Strange Stupidities of the Female Sex . Published by Johan Carol Unckeln, 1529, p. 75 ( google.de [accessed on May 9, 2018]).
  6. ↑ Christian Johann Heinrich Heine: Heinrich Heine's novelistic and English fragments: together with Shakespeare's girls and women . 1872, p. 45 ( google.de [accessed on May 9, 2018]).
  7. ↑ Del Primo Libro De Le Lettere Di M. Pietro Aretino . Appresso Matteo il Maestro, 1609, p. 174 ( google.de [accessed on May 9, 2018]).