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Northamptonshire (or, archaically, the County of Northampton; abbreviated Northants. or N/hants) is a landlocked county in the English East Midlands, with a population of 629,676 as at the 2001 census. It has boundaries with Warwickshire, Leicestershire, Rutland, Cambridgeshire (including the city of Peterborough), Bedfordshire, Buckinghamshire (including the borough of Milton Keynes), Oxfordshire, and Lincolnshire (England's shortest county boundary at 19 metres). The county town is Northampton. Northamptonshire has often been called the county of "squires and spires" due to its wide variety of historic buildings and country houses. The county has also been described as "England's Pancreas", most notably by the popular presenter Alan Titchmarsh in his 2007 series The Nature of Britain. This is due to its shape and location within the UK, and because it is regularly overlooked, especially compared to neighbouring Warwickshire, known as "The Heart of England". Northamptonshire's county flower is the Cowslip.

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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