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The present London boroughs were created by the London Government Act 1963. They came into existence on April 1, 1965 with the creation of Greater London. The first London Borough elections had been held in 1964 with the newly elected London Borough Councils acting as "shadow" authorities before coming into power the following year. They had wider authority than the inner London metropolitan boroughs and neighbouring urban districts and municipal boroughs which they mostly replaced, but less power than the three county boroughs of Croydon, West Ham and East Ham, which ceased to exist at the same time. Between 1965 and 1986 the London boroughs were part of a two-tier system of government, and shared power with the Greater London Council (GLC). However on 1 April 1986, the GLC was abolished, the London boroughs inherited most of its powers and became in effect unitary authorities (combining both county and borough functions). Since the creation in 2000 of a new Greater London Authority, covering the former GLC area but with more limited powers, the boroughs now have powers intermediate between those of English unitary authorities and non-metropolitan districts within shire counties. The City of London is administered by its own distinct body, the City of London Corporation, which predates the London boroughs. The word borough has cognates in virtually every Germanic language, as well as other Indo-European languages. For a fuller explanation, see under borough.
London-Towns3BAKED 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.