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KITCHENS BLACKBURNAcknowledge Wikipedia for the following information

Prehistory There is little evidence of settlement in the Blakewater valley (where Blackburn would later be situated) during the Prehistoric period. It is generally thought that most human activity in East Lancashire during this period occurred on hilltops. Evidence of such activity during the Bronze Age has been discovered in the form of urn burials, two examples of which have been found in the hills around Blackburn. In 1879, a cinerary urn was discovered beneath a tumulus at Revidge, north of the town. Another was excavated at Pleasington Cemetery, west of the present town, by gravedigger Grant Higson in 1996. That prehistoric man was active in the area now covered by the town centre is inferred from the presence of a possible sacred spring, perhaps in use during the Iron Age, at All Hallows Spring on Railway Road. Roman Blackburn Blackburn is thought to have originated as a small settlement along the Roman road between Bremetennacum Veteranorum and Mancunium which passed through the town to the east of the present Blackburn Cathedral, probably crossing the River Blakewater at Salford (not the present-day city so named).

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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