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Nottinghamshire (abbreviated Notts) is an English county in the East Midlands, which borders South Yorkshire, Lincolnshire, Leicestershire and Derbyshire. The county town is traditionally Nottingham, though the council is now based in West Bridgford, a suburb of Nottingham (at a site facing Nottingham over the River Trent). The districts of Nottinghamshire are Ashfield, Bassetlaw, Broxtowe, Gedling, Mansfield, Newark and Sherwood, and Rushcliffe. The City of Nottingham was administratively part of Nottinghamshire between 1974 and 1998 but is now a unitary authority although it remains part of the historic and ceremonial county. As of 2006 the county is estimated to have a population of just over one million. Over half of the population of the county live in the conurbation of Greater Nottingham which also spreads into Derbyshire. The conurbation has a population of about 650,000, though less than half live within the city boundaries.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.