["Tassal" is an old-fashioned up-country way of curing meat in the open air popular with travellers.]

Take any meat, beef, venison, springbok, etc. Cut the meat in long strips about three inches thick, sprinkle slightly with salt, pepper, a little coriander seed (bruised), and vinegar; leave for a day, then hang to dry; if wanted, just soak a little and' grill on the coals.

The Boers and travellers find it most nourishing in travelling, when fresh meat cannot be procured.