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Glasgow (pronounced /ˈglæzgoʊ/) is the largest city in Scotland and third most populous in the United Kingdom. Fully named as Glasgow City, it is the most populous of Scotland's 32 unitary authority areas. The city is situated on the River Clyde in the country's west central lowlands. A person from Glasgow is known as a Glaswegian, which is also the name of the local dialect. Glasgow grew from the medieval Bishopric of Glasgow and the later establishment of the University of Glasgow, which contributed to the Scottish Enlightenment. From the 18th century the city became one of Europe's main hubs of transatlantic trade with the Americas. With the Industrial Revolution, the city and surrounding region grew to become one of the world's pre-eminent centres of engineering and shipbuilding,[4] constructing many revolutionary and famous vessels. Glasgow was known as the "Second City of the British Empire" for much of the Victorian era.[5][6][7] Today it is one of Europe's top twenty financial centres and is home to many of Scotland's leading businesses.[8]

 

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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