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County Donegal (pronounced /ˌdʌnəˈgɔːl/; Irish: Contae Dhún na nGall. Sometimes unofficially known in Irish as Tír Chonaill) is a county located in the west of the Province of Ulster, in the northwest of Ireland. It is one of three counties in the Province of Ulster that does not form part of Northern Ireland. It is the most northern county in all of Ireland, and is part of the Republic of Ireland. County Donegal is the fourth largest county in Ireland and the largest county in Ulster. The name 'Donegal' comes from the Irish, meaning 'The Fort of the Foreigners'. The county was named after the former administrative centre of Donegal Town, the old stronghold of the O'Donnell royal family in the south of the county. When first created, it was sometimes referred to as County Tyrconnell (Irish: Tír Chonaill), after both the old original Tír Chonaill kingdom and the Tyrconnell earldom that succeeded it. Calling the whole county Tír Chonaill is technically incorrect as the Inishowen Peninsula (Irish: Inis Eoghain) is historically distinct from Tír Chonaill.
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.