From The Past: A Mining Journey Across the Great Andes

This week’s “from the past” brings you a piece from…

A Mining Journey Across the Great Andes; With Explorations In The Silver Mining Districts Of The Provinces Of San Juan And Menzona, And A Journey Across The Pampas To Buenos Ayres” by Francis Ignacio Rickard; Published in 1863

Having unloaded the mules, and given them water, my servant made a fire in the yard, and we set about cooking our frugal meal, which consisted of a dish called cazuela, or broth, with meat and vegetables well boiled, and the genuine asado of the Gaucho.

The asado, or roast-beef, requires a practised hand to turn it out with the peculiar, delicious flavour for which it is celebrated among American travellers. It is generally a piece of good beef selected from the ribs, or along the loin; it is well washed, salted, and an asador, or spit, being run through it, is then placed to cook over the half-burnt embers drawn apart from the fire; the extremeties of the spit resting upon two large stones, and being turned occasionally. I must say, that for a piece of “Gaucho” roast-beef, I would most willingly give up the best dish that was ever placed on the table d’hote at the Hotel du Louvre in Paris.

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