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Greater Manchester is a metropolitan county in North West England, with a population of 2.56 million.[2] It encompasses one of the largest metropolitan areas in the United Kingdom and comprises ten metropolitan boroughs: Bolton, Bury, Oldham, Rochdale, Stockport, Tameside, Trafford, Wigan, and the cities of Salford and Manchester. Greater Manchester was created on 1 April 1974 as a result of the Local Government Act 1972.[1] Greater Manchester is landlocked and borders Cheshire (to the south-west and south), Derbyshire (to the south-east), West Yorkshire (to the north-east), Lancashire (to the north) and Merseyside (to the west). The Greater Manchester Urban Area is the third most populous conurbation in the UK, and spans across most of the county's territory. As a ceremonial county, Greater Manchester has a Lord Lieutenant and a High Sheriff. Greater Manchester County Council was abolished in 1986, and so its districts (the metropolitan boroughs) are now effectively unitary authority areas; however, the metropolitan county, which is some 496 square miles (1,285 km2),[3] continues to exist in law and as a geographic frame of reference.[4] Several county-wide services are co-ordinated through the Association of Greater Manchester Authorities. Before the creation of the metropolitan county the name SELNEC was used for the area, taken from the initials of "South East Lancashire North East Cheshire". Greater Manchester is an amalgamation of 70 former local government districts from the former administrative counties of Lancashire, Cheshire and Yorkshire, West Riding and eight independent county boroughs

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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