Professionally Manufactured Designer Kitchens Fitted By Master Craftsmen To Exacting Standards.
Kitchens Cumbria For The Cheapest And Best.
Contracts Can Be Undertaken On Behalf Of Builders Or Home Improvement Companies Or For Commercial Or Domestic Customers
High Quality Kitchens Installed
We Can Supply To Your Own Specification Or Complete Your Project From Start To Finish
Phone Kitchens Cumbria Free On 0800 8818103
We Are Particularly Pleased To Offer
Special Consideration For Listed Buildings
Kitchens Cumbria For Any Of The Following
Contract Fitting Designer Kitchens and Specialised Fitting
Specialised Kitchens for Retail Premises Pubs and Clubs
FREE PHONE KITCHENS CUMBRIA ON
0800 881 8103
KITCHENS CUMBRIA Acknowledge Wikipedia for the following information
Cumbria (IPA: /ˈkʌmbriə/) is a shire county in the extreme North West of England. Cumbria came into existence as a county in 1974 after the passage of the Local Government Act 1972. The county consists of six districts, and has a total population of 498,800. Cumbria, the third largest ceremonial county in England, is bound to the west by the Irish Sea, to the south by Lancashire, to the southeast by North Yorkshire, and to the east by County Durham and Northumberland. Scotland lies directly to the north. A predominantly rural county, Cumbria is home to the Lake District National Park, considered one of the most beautiful areas of the United Kingdom. The area has provided inspiration for generations of British and foreign artists, writers and musicians. Much of the county is mountainous, with the highest point of the county (and of England) being Scafell Pike at 978 m (3210 ft). All the territory in England that is over 3,000 feet above sea level is in Cumbria. Parts of Hadrian's Wall can be found in the northernmost reaches of the county, in and around Carlisle.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.