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Staffordshire (abbreviated Staffs) is a landlocked county in the West Midlands region of England. The county town is Stafford. Part of the National Forest lies within its borders. It adjoins the ceremonial counties of Cheshire, Derbyshire, Leicestershire, Warwickshire, West Midlands, Worcestershire, and Shropshire. The largest city in ceremonial Staffordshire is Stoke-on-Trent. Lichfield also has city status, though only by the archaic definition (it has a cathedral), and is considerably smaller. The much larger Wolverhampton and Walsall were also in Staffordshire until local government reorganisation in 1974, but are now within the West Midlands. Major towns include Burton upon Trent, Newcastle-under-Lyme, Cannock, Tamworth, and Stafford itself. Staffordshire is divided into a number of districts. These are Cannock Chase, East Staffordshire, Lichfield, Newcastle-under-Lyme, South Staffordshire, the Borough of Stafford, Staffordshire Moorlands, and Tamworth. Stoke-on-Trent is administered as an independent unitary authority.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.