網あみ脂あぶら

noun

caul fat; lace fat; crépine

Culinary term for the fatty membrane from a pig or cow, used to wrap meats or pâtés.

• 網あみ脂あぶらで包つつんで焼やくと、肉にくがしっとり仕し上あがる。

  When you wrap it in caul fat and roast it, the meat turns out moist.