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Shropshire (pronounced /ˈʃrɒpʃɪə/, /-ʃə/), alternatively known as Salop[6] or abbreviated, in print only, Shrops,[7] is a county in the West Midlands region of England. It borders Wales to the west. Shropshire is one of England's most rural and sparsely populated counties,[8] with the population of the non-metropolitan/shire county 289,100 - making it the least populated two-tier governed area in the United Kingdom. The shire county and its districts will be replaced with a unitary authority on 1st April 2009. The borough of Telford and Wrekin, included in Shropshire for ceremonial purposes, has been a unitary authority since 1998.[9] The county town is Shrewsbury, which is culturally and historically important,[10] although Telford, which was constructed around a number of older towns, most notably Wellington, Dawley and Madeley, is today the most populous.[11] Other notable towns are Oswestry in the north-west, Bridgnorth in the south-east and Ludlow to the south. The Ironbridge Gorge area is advertised as the 'Birthplace of Industry'[12], and is a UNESCO World Heritage Site, covering Ironbridge, Coalbrookdale and a part of Madeley.[13] There are additionally other notable historic industrial sites located around the county such as Broseley, Snailbeach and Highley as well as the Shropshire Union Canal.[14] The Shropshire Hills Area of Outstanding Natural Beauty covers about a quarter of the county, mainly in the south.[15] The Wrekin is one of the most famous natural landmarks in the county,[16] though the highest hills are the Clee Hills,[17] Stiperstones[18] and the Long Mynd.[19] Wenlock Edge is another significant geographical and geological landmark,[20] and the River Severn, Great Britain's longest river, runs through the county. Shropshire is landlocked, and with an area of 1,346 square miles (3,490 km2), is England's largest inland county.[21]

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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