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Kitchens Somerset By The Designer Kitchen Company

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Somerset is a county in south west England. The county town is Taunton, which is in the south of the county. The ceremonial county of Somerset borders the counties of Bristol and Gloucestershire to the north, Wiltshire to the east, Dorset to the south-east, and Devon to the south-west. It is partly bounded to the north and west by the coast of the Bristol Channel and the estuary of the River Severn. The traditional northern border of the county is the River Avon, but the administrative boundary has crept southwards, with the creation and expansion of the City of Bristol, and latterly the county of Avon and its successor Unitary Authorities in the north.[1] Somerset is a rural county of rolling hills such as the Mendip Hills, Quantock Hills and Exmoor National Park, and large flat expanses of land including the Somerset Levels. There is evidence of human occupation from Neolithic times, and subsequent settlement in the Roman and Saxon periods. Later, the county played a significant part in the consolidation of power and rise of King Alfred the Great, the English Civil War and the Monmouth Rebellion. Agriculture is a major business in the county. Farming of sheep and cattle, including for wool and the county's famous cheeses, are traditional and contemporary, as is the more unusual cultivation of willow for basketry. Apple orchards were once plentiful, and to this day Somerset is known for the production of strong cider. Unemployment is lower than the national average, and the largest employment sectors are retail, manufacturing, tourism, and health and social care. Population growth in the county is higher than the national average.

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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