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County Wexford (Irish: Contae Loch Garman) is a maritime county in the southeast of Ireland, in the province of Leinster. It takes its name from the principal town, Wexford, founded by Vikings and named by them 'Waesfjord', meaning 'inlet or bay (fjord) of the mud-flats' in the Old Norse language. In pre-Norman times it was part of the Kingdom of Uí Cheinnsealaig, whose capital was at Ferns. The county's total area (including inland fresh-water areas) is 2,353.19 km² (908.54 mi²). In 2006 the county had a total population of 131,749 people.
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.