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"The first time that I have ever made London Broil, and had everyone "Ooing and Awing."This is the best recipe for London Broil ever. I marinated it a little more than 24 hours. Just remember that with London Broil you need to cut it at an angle - with blade nearly horizontal - then this Broil will melt in your mouth!"
"This was outstanding for goose. Trim the extra fat off the neck and leg areas (save to use for frying potatoes, etc. - this is the best fat!)Make sure to prick the skin only (don't go into the meat) all-over the goose to allow the fat under the skin to escape; this will ensure it is crisp. With the spices used here, the skin was extra yummy!..."