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Lincolnshire (abbreviated Lincs) is a county in the east of England. It borders Norfolk, Cambridgeshire, Rutland, Leicestershire, Nottinghamshire, South Yorkshire, and the East Riding of Yorkshire. It also borders Northamptonshire for just 19 metres, England's shortest county boundary. The county town is the city of Lincoln, where the county council has its headquarters. The ceremonial county of Lincolnshire is composed of the non-metropolitan county of Lincolnshire and the area covered by the unitary authorities of North Lincolnshire and North-East Lincolnshire. The county is the second largest of the English counties and one that is predominantly agricultural in land-use. For the purposes of a general geographical classification the county can be broken down into a number of sub-regions including: the Lincolnshire Fens (south Lincolnshire), north Lincolnshire version of the Fens are the Carrs, the Lincolnshire Wolds, and the industrial Humber Estuary and North Sea coast around Grimsby and Scunthorpe.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.