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Kitchens Oxfordshire By The Designer Kitchen Company

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Oxfordshire (abbreviated Oxon, from the Latinised form Oxonia) is a county in the South East of England, bordering on Northamptonshire, Buckinghamshire, Berkshire, Wiltshire, Gloucestershire, and Warwickshire. It is divided into five local government districts: Oxford, Cherwell, Vale of White Horse (after the Uffington White Horse), West Oxfordshire and South Oxfordshire. The county has a major tourism industry. The area is noted for the concentration of performance motorsport companies and facilities. Oxford University Press has headed a concentration of print and publishing firms; the university is also linked to the concentration of local biotechnology companies. The main centre of population is the city of Oxford. Other significant settlements are Banbury, Bicester, Kidlington, and Chipping Norton to the north of Oxford; Witney to the west; Thame and Chinnor to the east; and Abingdon, Wantage, Didcot, Wallingford and Henley-on-Thames to the south. Future population growth in the county is hoped to be concentrated around Banbury, Bicester, Didcot and Witney, near the South Midlands growth area. The highest point of the county is Whitehorse Hill, in the Vale of White Horse, reaching 856 feet (261m). Oxfordshire's county flower is the Snake's-head Fritillary.

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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