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County Armagh (Contae Ard Mhacha in Irish - from the height of Macha) is a county in Ulster in the north east of Ireland. It is the smallest of the six counties that form Northern Ireland in area and second smallest in Ulster. County Armagh is known as the "Orchard County" because the land is so fertile for apple-growing. Its county town is Armagh, in the middle of the county, although both Lurgan and Portadown, in the north of the county, each have larger populations. Traditionally the centre of Christianity in Ireland, both Roman Catholic and Church of Ireland leaders in Ireland are based in Armagh. The County also boasts a broad range of historical sites and remains and was served as the power centre of a number of important leaders down the through the ages. County Armagh borders Lough Neagh to the north, County Down and Carlingford Lough to the east, County Tyrone to the north-west, and counties Louth and Monaghan, both in the Republic of Ireland, to the south and south-west respectively.

BAKED BEEF (Cold Meat Cookery). I. 598. INGREDIENTS - About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes. Mode.-Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for 1/2 hour, or rather longer. Time.-Rather more than 1/2 hour. Average cost, exclusive of the meat, 6d. Sufficient for 5 or 6 persons. Seasonable at any time. Note.-It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices.

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