Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> sf wrote:
>>>> On Wed, 20 May 2009 16:08:08 GMT, blake murphy
>>>> > wrote:
>>>>
>>>>> On Tue, 19 May 2009 20:26:56 -0700, sf wrote:
>>>>>
>>>>>> On Tue, 19 May 2009 16:35:51 GMT, blake murphy
>>>>>> > wrote:
>>>>>>
>>>>>>> i think it depends on what you want to cook. skirt may be better for
>>>>>>> fajitas and the like, but you can't beat flank for london broil.
>>>>>> Ugh! Flank steak as london broil? I read somewhere that real london
>>>>>> broil is a piece of sirloin (or whatever they said) cooked between two
>>>>>> pieces of cheaper meat. Did you mean flank is the throw away meat?
>>>>> if you are foolish.
>>>>>
>>>> Flank is not a "go to" meat for me - ever. Not even for stir fry. I
>>>> don't know what meat London Broil really is, but it isn't flank.
>>>>
>>>>
>>> But 'London Broil' was always made with flank steak in the past. Using
>>> round steak is more recent. My American cookbooks from the 50s and 60s
>>> only mention flank steak for 'London Broil'.
>> Not always. My mom sure didn't use flank steak, and that is the
>> era we are talking about.
>>
>> --
>> Jean B.
>
>
> Then that was less usual. We don't have any older recipes for 'London
> Broil' that use anything but flank steak.

I can't comment on whether it was usual or not. Maybe later I
will look at some of my old cookbooks. I think some of mine from
the 60s are accessible; maybe even some from the 50s.

--
Jean B.