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Hounslow is the principal town in the London Borough of Hounslow. It is a suburban development situated 10.6 miles (17 km) west south-west of Charing Cross and one of the major metropolitan centres identified in the London Plan.[1] Hounslow forms a post town in the TW postcode area.[2] Contents [show] * 1 Metropolitan centre * 2 Transport * 3 Etymology * 4 History * 5 Nearest places * 6 References * 7 External links [edit] Metropolitan centre The centre of Hounslow is focused around the pedestrianised high street and a shopping centre known as the Treaty Centre, which includes multiple stores with a mix of shops, cafes and the Hounslow local library. The town centre is currently undergoing major re-development with the first stage currently being built. This includes apartments, an ASDA supermarket and cinema being built in the vicinity of the post office. Plans for the second stage have yet to be submitted. The council offices of the London Borough of Hounslow are located here.

 

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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