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KITCHENS BLACKPOOL Acknowledge Wikipedia for the following information.
By the middle of the 18th century, the practice of sea bathing to cure diseases was beginning to become fashionable among the wealthier classes, and visitors began making the arduous trek to Blackpool for that purpose. In 1781 Thomas Clifton and Sir Henry Hoghton built a private road to Blackpool, and a regular stagecoach service from Manchester and Halifax was established. A few amenities, including four hotels, an archery stall and bowling greens, were developed, and the town grew slowly. The 1801 census records the town's population at 473. The growth was accelerated by the actions of Henry Banks, often considered to be the "Father of Blackpool". In 1819 he purchased the Lane Ends estate, including the Lane Ends Hotel and built the first holiday cottages. In 1837, his son-in-law Dr. John Cocker built Blackpool's first assembly rooms, which still stand on the corner of Victoria Street and Bank Hey Street.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.