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Cleveland is an area in the north east of England. Its name means literally "cliff-land", referring to its hilly southern areas, which rise to nearly 1,500 ft (460 m). Historically Cleveland, part of the North Riding of Yorkshire, was located entirely to the south of the River Tees and its largest town was Guisborough. A non-metropolitan county of Cleveland was created in 1974 under the Local Government Act 1972, named after the historic region but not covering it all, and also including land north of the River Tees in County Durham. It was based around the Teesside urban area and included Middlesbrough, Stockton-on-Tees, Hartlepool and Redcar. At this time the use of the name ‘Cleveland’ or ‘Teesside’ to refer to the area was virtually interchangeable. Unlike such counties as the almost universally loathed Humberside the County of Cleveland was generally well liked by its residents, this did not prevent the county from been abolished in 1996[1] with its boroughs becoming unitary authorities and the Tees re-established as the border between North Yorkshire and County Durham for ceremonial purposes only.

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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