210 SMITHSONIAN MISCELLANEOUS COLLECTIONS VOL, I33 



Lamb is generally roasted. Mutton, pork, and fowl are cut into 

 small pieces and used in stews and thick soups. Certain cuts of beef 

 are roasted ; less desirable ones are made into stews ; or their essence 

 is extracted by cooking and made into thick soups. Jerked beef is 

 boiled and then fried. Puma, too, is roasted. 



An informant showed us how lamb was prepared and roasted, and 

 said that all other meat was roasted in the same manner. He broke 

 the ribs in several places with a maul and then cut both ribs and meat 

 into long strips. Next he poked the sharpened end of a pole through 

 each strip of meat, twirling it in spiral fashion as he did so, leaving 

 all sides of the meat exposed (pi. 51, /). In roasting it, he rested 

 the sharpened end of the pole on a stone at the fireside and held the 

 other end so high that the meat was just above the glowing coals 

 (pi. 51, 2). He rotated the pole by hand almost continuously, so that 

 the meat would be roasted on all sides. 



Stews and soups are made from cuts of beef not desired for roast- 

 ing. The meat, cut into small pieces, is cooked with the bones until the 

 essence has been extracted. The meat is then given to the dogs, the 

 bones are cracked open with a maul, and the marrow is taken out and 

 returned to the broth. Potatoes and/or vegetables are then added 

 to thicken the broth, and salt mixed with chili to season it ; other 

 seasonings are added, if desired. Mutton and fowl stews are made 

 in the same manner. 



Jerked beef (the ai]im ilo of the Araucanians, and the charqui of 

 Chileans) was prepared at home by one of the informants because it 

 was an easy way to take the family's meat supply to the harvest fields, 

 a day's journey away. "Harvesting will take a few days and we 

 cannot take time out to slaughter an animal then," she explained. She 

 cut one continuous thin slice from a large boneless piece of beef, 

 rubbed salt well into one side of it, made a roll of it, and let it lie for 

 2 days and 2 nights. Then she unrolled it and let it hang in the sun 

 for a day, rubbed salt into the unsalted side, folded the piece, and 

 let it lie for a day and a night. The following morning she examined 

 the piece to find soft spots in it. Into these she pounded salt with a 

 maul. During the night preceding the day on which she intended to 

 prepare it for a meal, she let it lie in water which she kept lukewarm 

 on one of the flat stones close to the fire. "This will take the salt out 

 of it," she commented ; "no one wants all that salt in it. And there 

 is no need seasoning that meat with salt when you cook it." It is 

 thoroughly washed then and boiled until tender, when it is pounded 

 into small pieces v/ith a maul and dropped piece by piece into sizzling 

 grease. After it has fried a little, thick slices of onions are added. 



