This is not an universal ethnographic analogue. But at least a first hand
account. In the central Great Hungarian Plain I assisted in preparing a
traditional stew in a caldron on an open fire. Basically all meaty parts of a
freshly slaughtered subadult sheep were chopped up with a hefty knife. The
long bones were crushed, to make sure that the marrow would make the
juice richer. All this was dumped on sautéed onions then spiced etc. (In
guide books to Hungary, this is often mistaken for a "goulash", which in fact
is a rather thin broth made from a similar stock with some root vegetables).
In spite of the fantastic flavour, there was a great deal of spitting involved
during dinner, owing to the matchstick-sized "diaphysis splinters, from the
long bones of a non-identifiable Caprine ."
Best wishes, Laszlo Bartosiewicz