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Kitchens Cheshire By The Designer Kitchen Company

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Suppliers and fitters of Distinctive Kitchens in Cheshire

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Kitchens Cheshire

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Cheshire (or, archaically, the County of Chester)[1] is a county in north west England. The county town, and the location of the county council, is the city of Chester,[2] although Cheshire's largest town in terms of area and population is Warrington. Other major towns include Congleton, Crewe, Ellesmere Port, Widnes, Runcorn, Macclesfield, Northwich, and Wilmslow.[3] The county is bordered by Merseyside and Greater Manchester to the north, Derbyshire to the east, Staffordshire and Shropshire to the south, Flintshire and Wrexham in Wales to the west. The ceremonial county has an overall area of 2,344 square kilometres (905 sq mi) and has a population of about 993,200. The county is mostly rural with a number of small towns and villages that support an agricultural industry. It is historically famous for the production of Cheshire cheese,[4] salt, bulk chemicals and the weaving of silk.

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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