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County Down, (Irish: Contae an Dúin, meaning County of the Fort. Ulster Scots: Coontie Doun.) is one of the nine counties that form the province of Ulster and one of six counties that form Northern Ireland. The county forms an area of 2,448 km2 (945 sq mi). The estimated population in 1992 was 416,600, a more recent approximation puts it at about 516,000.[citation needed] The county town is Downpatrick, but the largest town is Bangor. The only whole city is Newry, although east and parts of south Belfast as well as south Lisburn lie within the county also. Down contains both the southernmost point in Northern Ireland (Cranfield Point) and the easternmost point in Ireland (Burr Point). The county borders County Antrim to the north, the Irish Sea to the east and County Armagh to the west. It is one of only two counties of Ireland to presently have a majority of the population from a Protestant community background, according to the 2001 census. The other is County Antrim.

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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