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Middlesex is one of the 39 historic counties of England and the second smallest by area.[3] The low-lying county contained the wealthy and politically independent City of London on its southern boundary and was dominated by it from a very early time.[4] The county was significantly affected by the expansion of the metropolitan area of London in both the 18th and 19th centuries; such that from 1855 the south east was administered as part of the metropolis.[5] When county councils were initially introduced in England in 1889 around 20% of the area of Middlesex, and a third of its population, was transferred to the County of London, and the remainder formed a smaller county, in the north west, under the control of Middlesex County Council.[6] In the interwar years urban London had further expanded, with increasing suburbanisation, improvement and expansion of public transport,[7] and the setting up of new industries outside the inner London area. After World War II the population of the County of London[8] and inner Middlesex was in steady decline, with new population growth only experienced in the outer suburbs.[9] After a Royal Commission on Local Government in Greater London, almost all of the original area was incorporated into an enlarged Greater London in 1965, with small parts transferred to neighbouring Hertfordshire and Surrey.[10] Despite the abolition of the county, Middlesex is still used informally as an area name and was retained as a postal county; which is now an optional component of postal addresses.

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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