In the evening, we encountered a small herd. My companion, St. Jago, managed to separate a fat cow using the bolas. However, the bolas failed to entangle her legs. Dropping his hat to mark the spot, St. Jago galloped to uncoil his lasso. After a fierce chase, he caught the cow around the horns. The other Gaucho had ridden ahead with the spare horses, so St. Jago faced some difficulty in killing the furious beast. By taking advantage of the cow's charges, St. Jago managed to get her on a level piece of ground. My horse, trained for the task, would canter up and push the cow with its chest. Despite these efforts, it was challenging for St. Jago to kill a mad animal on his own. The horse, left to its own, quickly learned to keep the lasso tight to prevent the cow from advancing.

However, the young horse would not stand still, giving in to the cow's struggles. St. Jago, with great skill, dodged behind the cow and finally cut the main tendon of the hind leg. He then drove his knife into the spinal marrow, and the cow dropped as if struck by lightning. St. Jago cut off pieces of meat with the skin, sufficient for our expedition. We then rode to our sleeping place, where we had "carne con cuero" for supper, or meat roasted with the skin on it. This dish is superior to common beef, much like venison is to mutton. A large circular piece taken from the back is roasted on embers with the hide downwards, forming a saucer to catch all the gravy. If an alderman had joined us that evening, "carne con cuero" surely would have been celebrated in London.
