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Burnley's origins lie in prehistoric times, as indicated by the Stone Age flint tools and weapons that have been found on the moors around the town.[3] Local place names Padiham and Habergham show the influence of the Angles, suggesting that some had settled in the area by the early seventh-century,[4] but there is no definitive record of settlement until 1122, when a charter granted the church of Burnley to the monks of Pontefract Abbey.[5] In its early days, Burnley was a small farming community, gaining a corn mill in 1290, a market in 1294, and a fulling mill in 1296.[6] At this period, it lay within the manor of Ightenhill, one of five that made up the Honour of Clitheroe, then a far more significant settlement, and consisted of no more than 50 families.[7] Little survives of early Burnley - the name means 'meadow by the River Brun' [8] - apart from the Market Cross, erected in 1295, which now stands in the grounds of an annexe of Burnley College.[9] Over the next three centuries, Burnley grew in size to about 1,200 inhabitants by 1550, still centred around the church, St Peter's, in what is now known as 'Top o' th' Town'. Prosperous residents built larger houses, including Gawthorpe Hall and Towneley Hall, and in 1532 St Peter's Church was largely rebuilt.[10] Burnley's grammar school was founded in 1559, and moved into its own schoolhouse next to the church in 1602.[11] Burnley began to develop in this period into a small market town. It is known that weaving was established in the town by the middle of the seventeenth-century,[12] and in 1617 a new Market House was built.

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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