KITCHENS.EASYBOO.COM/NORTHUMBERLAND

Kitchens Northumberland By The Designer Kitchen Company

Designer Kitchens logo

Suppliers and fitters of Distinctive Kitchens in Northumberland

Professionally Manufactured Designer Kitchens Fitted By Master Craftsmen To Exacting Standards.

Kitchens Northumberland For The Cheapest And Best.

Contracts Can Be Undertaken On Behalf Of Builders Or Home Improvement Companies Or For Commercial Or Domestic Customers

High Quality Kitchens Installed

We Can Supply To Your Own Specification Or Complete Your Project From Start To Finish

Phone Kitchens Northumberland Free On 0800 8818103

We Are Particularly Pleased To Offer

Expertise For Kitchens Of The Following Types

Special Consideration For Listed Buildings

Kitchens Northumberland For Any Of The Following

Kitchens Northumberland

Contract Fitting Designer Kitchens and Specialised Fitting

Specialised Kitchens for Retail Premises Pubs and Clubs

FREE PHONE KITCHENS NORTHUMBERLAND ON

0800 881 8103

Grants And Financial Assistance

About Usold-windows-wanted

Your Personal Contact at Kitchens Northumberland
Trevor

FREE PHONE 0800 881 8103

Self Employed? We Have Contracts Available : Free Registration

KITCHENS NORTHUMBERLAND

Northumberland-towns

 

KITCHENS NORTHUMBERLAND Acknowledge Wikipedia for the following information

Northumberland (refered to as "God's own county"[1], "God's county"[2] [2] and God's Country"[3]) is a county in the North East of England. The non-metropolitan county of Northumberland borders Cumbria to the west, County Durham to the south and Tyne and Wear to the south east, as well as having a border with the Scottish Borders council area to the north, and nearly eighty miles of North Sea coastline. Since the creation of Tyne and Wear in 1974, the county council has been located in Morpeth, situated in the east of the county; however, both Morpeth and Alnwick claim the title county town. As the kingdom of Northumbria under King Edwin, the region's historical boundaries stretched from the Humber in the south to the Forth in the north. The historic boundaries of the county cover a different area, including Newcastle-upon-Tyne, the traditional county town, as well as Tynemouth and other settlements in North Tyneside, areas administered by Tyne and Wear since 1974 under the Local Government Act 1972. The historic boundaries of the county are sometimes taken to exclude Islandshire, Bedlingtonshire and Norhamshire (collectively North Durham), exclaves of County Durham which were incorporated into Northumberland in 1844. Being on the border of Scotland and England, Northumberland has been the site of many battles. The county is noted for its undeveloped landscape of high moorland, a favourite with landscape painters, and now largely protected as a National Park. Northumberland is the most sparsely populated county in England, with only 62 people per square kilometre. Northumberland's county flower is the Bloody Cranesbill (Geranium sanguineum) and her affiliated Royal Navy ship is her namesake,

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.

HOME