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Bury was formed around the ancient market place but even prior to this there is evidence of the Roman period. Bury Museum has a Roman Urn containing a number of small bronze coins dated for AD 253-282 and found north of what is now the town centre.[3] Under Agricola the road building program included a route from the fort at Manchester (Mamucium) to the fort at Ribchester (Bremetennacum) that ran through Radcliffe and Affetside. The modern Watling Street, that serves the Seddons Farm estate on the west side of town, follows the approximate line of the route. The most imposing early building in the town would have been Bury Castle,a medieval fortified manor house. The 'Castle' was built in 1469 by Sir Thomas Pilkington, lord of the manors of Pilkington and Bury and a powerful member of Lancashire's gentry. It sat in a good defensive position on high ground over looking the Irwell Valley. At that time the Pilkingtons had been lords of Bury for nearly a century, having inherited the manor from a family named de Bury. The Pilkington family suffered badly in the Wars of the Roses when, despite the geography they supported the House of York. When Richard III was killed in the Battle of Bosworth, in 1485, Thomas Pilkington was captured and later executed. The outcome of the battle was that the Duke of Richmond, representing the House of Lancaster was crowned Henry VII by Sir William Stanley. As a reward for the support of his family Thomas Stanley was created Earl of Derby and amongst other land the confiscated Pilkington estate in Bury was presented to him.

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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