Salutations, gentlefolk,

Yours truly checked his freezer, where package said "Top Round Beef /
London Broil". 'Twas on sale last week at the _Pathmark_ supermarkets
around Philadelphia for 1.88 USD per pound, and this hunkameat weighed
1.84 lbs.

Anyway, soon I'll prepare 'Bachelor's London Broil'. Here be the
recipe:

1 - Take pots, pans, other stuff out of oven

2 - Tear off piece of foil big enuf to fit under meat twice, fold in
half, bend up edges to catch juices. Put in bottom of broiler pan,
top with meat.

3 - Turn oven to 'Broil'. Check to see gas is lit. Wait five minutes
or so.

4 - When top of meat looks cooked, turn it over, put back under
broiler for another five minutes.

5 - Slice thin, across the grain, at about a 45-degree angle to the
vertical. Serve with pickles / soy sauce / Sauce Bearnaise / catsup /
onions, raw or fried / whatever else you have on hand / that jar of
fancy gourmet sauce your cousin got you for Christmas ...

6 - Store uncovered in refrigerator. Good cold meat for sandwiches
and salads in next couple of days, then home-made beef jerky, and the
little bit left that's too tough to chew gets tossed into the rice
cooker.

Yours, John Desmond