Fwd: Irish Soda Bread (1934); London Broil (1934)

[Jesse Sheidlower]

The following is another posting forwarded for Barry Popik; none
of it below this line is mine. -- Jesse Sheidlower

IRISH SODA BREAD

   New York City has lots of Irish immigrants, so I looked for the full "Irish soda bread" (not just "soda bread").  The NEW YORK TIMES has it from only 30 January 1938.

   19 March 1934, NEW YORK HERALD TRIBUNE, pg. 10, col. 5:
(Photo caption--ed.)  This unusual loaf, bespecked with raisins, is Irish soda bread.
(...)
   Irish soda bread is a flavorful variation from the more usual varieties, and a bakery in Third Avenue makes a specialty of this generally elusive product.  The round loaves, like hot cross buns, have crosses on the top, the texture of the ready made loaf resembles that of French bread, although it is less porous and contains raisins.  Two sizes are sold, the small one costs a dime and an extra large loaf is 20 cents.  Inquire of the Food Markets editor for the name of this shop.

(Gee, thanks.  I'll ask right now--ed.)

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LONDON BROIL

   OED was way off on "London Broil."  I'd spotted it in New York City in 1932.
   The earliest NEW YORK TIMES "London Broil" is in an ad for Gallaghers Restaurant on 1 November 1934, pg. 34.
   This recipe is from the NEW YORK HERALD TRIBUNE magazine section, 15 April 1934, pg. 17, col. 3:

   _London Broil_
1 leftover rare roast of beef
2 tablespoons butter
Salt an pepper
Parsley or watercress
   Carve the roast into six 1/4-inch slices.  Place in a hot skillet in which the butter has been melted.  Sear each slice, not allowing more than 1/2 minute to a side.  Sprinkle with salt and pepper.  Place on a hot platter, (Col. 4--ed.) garnish with parsley or watercress and serve immediately.  THis makes 8 servings.