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Kitchens Chester By The Designer Kitchen Company

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Chester is the county town of Cheshire, England. Lying on the River Dee, close to the border with Wales, it is home to 80,121 inhabitants, and is the largest and most populous settlement of the wider local government district of the City of Chester, which has a population of 119,700. Chester was granted city status in 1541. Chester was founded as a "castrum" or Roman fort with the name Deva Victrix in the year 79 by the Roman Legio II Adiutrix. Chester's four main roads, Eastgate, Northgate, Watergate and Bridge, follow routes laid out at this time - almost 2000 years ago. One of the three main Roman army bases, Deva later became a major settlement in the Roman province of Britannia. After the Romans left in the 5th century, the Saxons fortified the town against the Danes and would give Chester its name. The patron saint of Chester, Werburgh, is buried in Chester Cathedral. Chester was one of the last towns in England to fall to the Normans in the Norman conquest of England. William the Conqueror ordered a castle built to dominate the town and the nearby Welsh border. In 1071 he created Hugh d'Avranches, the 1st Earl of Chester. Chester has the reputation of being the "English medieval city par excellence", but many of its buildings are from the Victorian era.[1] It has the most complete city walls in Britain,[2] and most sections of the walls are listed Grade I. The Industrial Revolution brought railways, canals and new roads to the city, which saw substantial expansion and development to the city - Chester Town Hall and the Grosvenor Museum are examples of Victorian architecture from this period.

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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