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History The borough was formed in 1965, by the London Government Act 1963, as an amalgamation of the former area of the Metropolitan Borough of Lewisham and the Metropolitan Borough of Deptford, which had been created in 1900 as divisions of the County of London.[2] Minor boundary changes have occurred since its creation with the most significant amendments in 1996 when the former area of the Royal Docks in Deptford was transferred from the London Borough of Greenwich.[3] [edit] Geography and Landmarks The borough is surrounded by the London Borough of Greenwich to the east, the London Borough of Bromley to the south and the London Borough of Southwark to the west. The River Thames forms a short section of northern boundary with the Isle of Dogs in the London Borough of Tower Hamlets. Deptford Creek, Pool River, River Quaggy and River Ravensbourne pass through the borough. Major landmarks include All Saints Church in Blackheath, the Citibank Tower in Lewisham, Dietrich Bonhoeffer Church (Sydenham's German Church, technically located in Forest Hill) and the Horniman Museum in Forest Hill.

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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