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KITCHENS SWINDON Acknowledge Wikipedia for the following information

The modern town of Swindon is built on and around a hill that stands over 450 ft (140 m) above sea-level, now known as Swindon Hill. Its location to the north of the Marlborough Downs and on the southern end of the Vale of White Horse, with access to the River Cole and others, made it suitable for use as farming land.[2] There have been settlements around the hill since pre-historic times, but no evidence of occupation on the hill (including no evidence of any fortifications) until the Bronze Age. Digs at Swindon's former quarry sites uncovered the first Bronze Age relics, with burial sites, tools, pottery and later; Iron Age artefacts also found. Archaeological excavations around Swindon Hill have revealed pre-Roman farms and an additional Iron Age farm complex was discovered on lowlands to the north of Swindon in the 1970s.[2] There are various monuments and earthworks nearby, including Liddington Castle, Barbury Castle, Avebury and the White Horses of Uffington, Hackpen and Marlborough (see Chalk figures in England).

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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