How To Dress Springbok

Take the leg, lard it well with strips of bacon or salted tail of the Africander sheep (which has a tail sometimes 25 lbs. in weight), put butter on it and dredge with flour, roast it well, basting frequently. Serve with it quince or guava jelly.

Stewed Springbok

Take the chine only, sever the bones at each joint, put into a camp-kettle with water and some butter or dripping, simmer gently till all the water has evaporated, then keep stirring it well in the rich gravy, dredge in a little flour, and add pepper and salt. To be served with quince jelly and a dish of rice or stamped maize.

This mode of cooking would be equally applicable to chamois, and in the Tyrol they serve with it Verona fruits, which consist of all kinds of fruit partly pickled and partly preserved, so as to be very hot and very sweet. Dried peaches stewed make an excellent condiment to eat with springbok or other game.