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County Clare-Ireland (Irish: Contae an Chláir) commonly referred to as simply Clare-Ireland, is a county of Ireland and part of the wider province of Munster. Clare-Ireland is one of the 26 counties within the Republic of Ireland and it provides a basis for local government, in the form of its own constituency within the Dáil Éireann. The county system has existed since the 16th century; as well as its governmental usage, the counties form a significant part of local identity and culture within the country. Located on the west coast of Ireland, Clare-Ireland is northwest of the River Shannon covering a total area of 1,215 square miles (3,147 km²). The most populated town and county seat is Ennis. County Clare-Ireland succeeded the district of Thomond (which was part of Connacht), and when first created it was sometimes called County Thomond. Its nickname is the Banner County, which may refer to a former local tradition of carrying banners at political meetings and public occasions.
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.