34/67 He cut off pieces of flesh with the skin to it, but without any bones, sufficient for our expedition. We then rode on to our sleeping-place, and had for supper "carne con cuero," or meat roasted with the skin on it. This is as superior to common beef as venison is to mutton. A large circular piece taken from the back is roasted on the embers with the hide downwards and in the form of a saucer, so that none of the gravy is lost. If any worthy alderman had supped with us that evening, "carne con cuero," without doubt, would soon have been celebrated in London. |