Professionally Manufactured Designer Kitchens Fitted By Master Craftsmen To Exacting Standards.
Kitchens West Sussex For The Cheapest And Best.
Contracts Can Be Undertaken On Behalf Of Builders Or Home Improvement Companies Or For Commercial Or Domestic Customers
High Quality Kitchens Installed
We Can Supply To Your Own Specification Or Complete Your Project From Start To Finish
Phone Kitchens West Sussex Free On 0800 8818103
We Are Particularly Pleased To Offer
Special Consideration For Listed Buildings
Kitchens West Sussex For Any Of The Following
Contract Fitting Designer Kitchens and Specialised Fitting
Specialised Kitchens for Retail Premises Pubs and Clubs
FREE PHONE KITCHENS WEST SUSSEX ON
0800 881 8103
KITCHENS WEST SUSSEX
KITCHENS WEST SUSSEX Acknowledge Wikipedia for the following information
in the south of England, bordering onto East Sussex (with Brighton and Hove), Hampshire and Surrey. The county of Sussex has been divided into East and West since the 12th century, and obtained separate county councils in 1888, but it remained a single ceremonial county until 1974 and the coming into force of the Local Government Act 1972. Also at this time the Mid Sussex region (including Haywards Heath, Burgess Hill and East Grinstead) was transferred from East Sussex. West Sussex is a diverse county; it is well known for its stately homes and castles such as Arundel Castle and Bramber Castle. Over half the county is protected countryside, offering popular walking and cycling ground for visitors and residents alike . Chichester is the county town of West Sussex, and the highest point of the county is Black Down, at 280m/919 ft (grid reference SU919296BAKED 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.