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KITCHENS HAMMERSMITH

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Hammersmith is an urban centre in the London Borough of Hammersmith and Fulham in west London, approximately 5 miles (8km) west of Charing Cross on the north bank of the River Thames. One of west London's key transport hubs and commercial and employment centres, home to several multinational company offices, it is focused on the two London Underground stations, bus station and road network node at Hammersmith Broadway. It is bordered by Shepherds Bush to the north, West Kensington to the east, Fulham to the south and Chiswick to the west, and is linked by Hammersmith Bridge to Barnes in the southwest. It is the main centre of London's Polish minority in United Kingdom.[1] [2] Contents [show] * 1 History * 2 Geography * 3 Culture and entertainment * 4 Notable inhabitants * 5 Transport * 6 Neighbouring districts * 7 Twin Towns * 8 External links * 9 References [edit] History There is evidence of occupation of some riverside areas around Hammersmith as far back as Roman and Saxon times, and the area was referred to in the Domesday Book. The name may possibly be a shortening of "Hamoder's Hythe", i.e. the landing-place of a man named Hamoder.[citation needed] However it was not until the arrival of the railways that the present day district of Hammersmith began to develop. The extension of the Metropolitan Railway to Hammersmith from Paddington in 1864, followed by the District Line in 1874, began a period of considerable expansion and the second half of the 19th century saw a huge increase in population from 10,000 in 1801 to 250,000 in 1901. Consequently, house construction and industrial development flourished. Major industrial sites included the Osram lamp factory at Brook Green, the J. Lyons factory (which at one time employed 30,000 people) and the largest municipal power station in Britain, built near the gasworks in Sands End. All these have subsequently been closed and redeveloped as the area has moved from an industrial base to a greater focus on commerce and services.

 

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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