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The governance of the borough is by Sutton Council, which is responsible for the administration of Sutton. The borough shares its London Assembly member with neighboring Croydon. It is a safe Conservative seat with the south of Croydon and parts of Sutton traditionally voting towards the Conservatives. The current Assembly Member is Steve O'Connell a local councillor from Croydon who was elected with an increased majority of 43% from Andrew Pelling's time in the seat. Sutton is represented in the European Parliament by the London constituency. The London Borough of Sutton Council has had a Liberal Democrat administration since 1986. Prior to that it was a Conservatives council. Lord Tope was the Leader of the Council from 1986 to 1999. Councillor Sean Brennan has been the Leader since October 2002. There are two Deputy Leaders on the Council, they are Councillors Ruth Dombey and Colin Hall. The current Conservative Leader of the Opposition is Councillor. Paul Scully. The Deputy Leader of the Opposition is Councillor Tony Shields. Following the London local elections, 2006, the Liberal Democrats returned 32 Councillors and the Conservatives 22. The Labour Party lost all of its seats on the council. In 2007 councillors from each of two parties defected to other political parties; one to the United Kingdom Independence Party from the Conservatives, and one to sit as an Independent from the Liberal Democrats. Sutton is divided into two parliamentary constituencies, Sutton and Cheam and Carshalton and Wallington. Paul Burstow is the Liberal Democrat Member of Parliament for Sutton and Cheam, replacing Conservative Lady Olga Maitland in the 1997 General Election. He was previously a Liberal Democrat Councillor. Tom Brake is the Liberal Democrat Member of Parliament for Carshalton and Wallington, replacing Conservative Nigel Forman in the 1997 General Election.

 

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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