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Maidstone Museum has evidence of many prehistoric peoples inhabiting the area. In particular, Neolithic finds have been made locally, notably at Kit’s Coty and the Countless Stones. The Romans brought Maidstone greater importance; their road from Watling Street at Rochester to Hastings passed through the site, connecting with the iron industry of the Weald: two villas and a number of other sites, have been discovered nearby. They were also among the first to extract stone (the sandstone known as Kentish ragstone) from the area. A great many other finds relate to this period. The Normans, in their turn recognised the worth of the area. by the time of Domesday Book. Heathland to the north of the town (today the suburb of Penenden Heath) was the site of shire moots or regional assemblies and the location of a key trial in the years immediately following the Norman Conquest. In 1146 the Cistercians from Clairvaux built an abbey at Boxley, to the northeast of the town; it was destroyed in 1538 [2]. Gatehouse of the College Gatehouse of the College In the same period there were two hospitals here built for the care of wayfarers, especially those on pilgrimage; and a “college” of secular priests. In the early Middle Ages the town was the home of the Guild of Corpus Christi. Members of the guild employed a chaplain who said prayers for their souls when they died and looked after its members in old age and in times of sickness.

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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