American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1825-07-29
COLOMBIAN COOKERY.

COLOMBIAN COOKERY.
Previous to feast given by the Vice President
(says Captain Cochran,) the troops marched past.
and our host led the way to a tent pitched on the
review ground by the military officers. We there
found refreshments of all kinds and made an excel.
lent luncheon, the Vice President caniionng us all
The time not to eat too much, had duty in that
way reserved for US, both a, Gen. Urdneta's tent
and at his own. After drinking several compliment
AIRY toasts TO the officers, went, preceded by the
military band, TO General Urdinetass tent, where
we found an elegant repast laid ont, consisting
chiefly of poultry, preserves, and swee;meats.
Champagne flew merrily around, and much good
humor prevailed Al last the Vice President said
we must so and partake of his fare. We accord.
ingly removed to the tent, where beef and mutton
were Immediately served up to Us in the style in
which They are cooked ny the Laneros. natives OF
The plains of Capsc and Apure At the top of the
table, before the Vice President was placed large
dish OF Carne con Cuero, which is beef with tile
hide on. the hair being cut off as closely posi-
BILE; al the bottom, before General Urdneta, was
hall sheep. served up in the same msnoer; and
at each corner OF the table stood SOLDIER with a
tremendous long stake thrust through large ribs of
beef. This method of serving up the top aud bot
tom dishes is remarkably good; the hide, from
roasting, contracts little, so as TO serve dish
Tor the meat. and prevent the gravy from escaping:
you have only then through the meat down
to the skim and cut it in aices, accompanied by the
finest gravy imaginable most particularly re-
commend this to the serious consideration Of the
aldermen of the city OF London. The method of
cooking the ribs is by no means bad they toast
ed the fire, and every one cuts off what he re-
quires; the soldier very politely thrusng the stake
across the table with the pending rib, to any one
whom he Percelves in wan OF the decacy under
his charge. There TWO other dishes peculiar is
South America, which recommend 10 all epicures,
having proved and found them highly paatabe
Take whole sheep OF lamb, and having killed the
animal cut the wool off as closely as possible; stuff
it with turkeys, fowls, ducks game ham, vegetables
Sc. then sew the whole up, and bake j; in oven :
when served up, there are few who do not cut and
come again. The other dish pig, dressed in a
| similar manner, having the hair scaided oh,
JERKED BEEF.-Captain Hull in his jour
nal Of travels gives the following account Of tha
manner of preparing jerked bee! in South Ameri-
ca 80
Three men who had been employed in cutting
up the bullock commenced operation, PEI
culiar believe to South America, namely, the pre-
paration of what is called by us erked beef, a term
probably derived from the local name charque.
The men seated themselves on low stools in the
different cells, and began cutting each of the de-
tached portions of into long strips, ibands,
Uniform in size from end to end, some Of Them
cut from the large pieces being several yards in
length, and about two inches in width. TO per-
form this operation neatly requires considerable
expeHncss. The piece Of meat is held in the left
hand, and at each cut is hitched round so as to
offer new place to the knife, and in this way the
strip of meat seems to unwind ITSELF like o broad
tape from ball. till at last nothing remains. We
tried to perform this ourselves, but continually cut
the strip across before it had attained any length.
When the whole has been cut in this manner, ii is
allowed to hang under cover for certain times
during which it acquires black color, and owing
to the heat and dryness Of the air, speedily loses
much of its moisture. The stripes afterwards
exposed to the sun till thoroughly died, and then
being made up into great bales, strongly tied round
with network of thongs, become The iesked beef
OF commerce.