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The London Borough of Havering (pronunciation (help·info)) is a London borough in East London, England and forms part of Outer London. The principal town in Havering is Romford and the other main settlements are Hornchurch, Upminster and Rainham. The borough is mainly characterised by suburban development with large areas of protected open space. In contrast, Romford is a major metropolitan retail and night time entertainment centre and to the south the borough extends into the London Riverside redevelopment area of the Thames Gateway.[2] The name Havering is a reference to the Royal Liberty of Havering which occupied the area for several centuries. Contents [show] * 1 Population * 2 Neighbours * 3 Industry and commerce * 4 History o 4.1 Early history o 4.2 Settlement * 5 Districts * 6 Transport o 6.1 Roads o 6.2 Public transport o 6.3 List of stations * 7 Places of interest * 8 Politics o 8.1 London Borough Council o 8.2 London Assembly o 8.3 UK Parliament * 9 Twinning * 10 Education * 11 References * 12 External links [edit] Population In 2001 the borough had a population of 224,248 in 93,200 households over 43 square miles (111.4 km²). There is a high ratio of area per capita as large sections of Havering are parkland and 23 square miles (60 km²) (more than half the borough) is greenbelt protected land. Those areas of development are extensive but rarely intensive. It has, at 2.6%,[3] the lowest unemployment rate in Greater London and one of the lowest crime rates. Havering has a significantly higher proportion of residents in white ethnic groups than other outer London boroughs (95.1% – 2001 census). The Indian population is the most significant minority ethnic group in Havering (1.2%). The Upminster ward of the borough is the least ethnically diverse in Greater London, with a Simpson's diversity index of 1.05.

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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