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Kitchens Birmingham By The Designer Kitchen Company

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Suppliers and fitters of Distinctive Kitchens in Birmingham

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Contracts Can Be Undertaken On Behalf Of Builders Or Home Improvement Companies Or For Commercial Or Domestic Customers

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|Anderson Windows|Architectural Window Types | Awning Window |Bathroom Windows | Bay Window |
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Window Types List | Windows hardware | Wood Effect UPVC windows |

Kitchens Birmingham

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KITCHENS BIRMINGHAMAcknowledge Wikipedia for the following information.

In the 6th century, Birmingham was an Anglo-Saxon farming hamlet on the banks of the River Rea.[10] The name 'Birmingham' comes from "Beorma ingas ham", meaning "home of the people of Beorma."[11] Birmingham was first recorded in written documents by the Domesday Book of 1086 as a small village, worth only 20 shillings.[11] There were many variations on this name. Bermingeham is another version. In the 12th century, Birmingham was granted a royal charter to hold a market,[10] which in time became known as the Bull Ring, transforming Birmingham from a village to a market town. As early as the 16th century, Birmingham's access to supplies of iron ore and coal meant that metalworking industries became established.[12] By the time of the English Civil War in the 17th century, Birmingham had become an important manufacturing town with a reputation for producing small arms. Arms manufacture in Birmingham became a staple trade and was concentrated in the area known as the Gun Quarter.[13] During the Industrial Revolution (from the mid-18th century onwards), Birmingham grew rapidly into a major industrial centre and the town prospered. During the 18th century, Birmingham was home to the Lunar Society, an important gathering of local thinkers and industrialists.[14] 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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