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Kitchens Tower Hamlets By The Designer Kitchen Company

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KITCHENS TOWER HAMLETS

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The London Borough of Tower Hamlets (pronunciation (help·info)) is a London borough to the east of the City of London, England and north of the River Thames in East London. It includes much of the redeveloped Docklands region of London, including West India Docks and Canary Wharf. Many of the tallest buildings in London are located on the Isle of Dogs in the south of the borough. Tower Hamlets is one of five London boroughs which have been designated host boroughs for the 2012 Summer Olympics. Contents [show] * 1 Geography and administration o 1.1 Civic history o 1.2 Politics + 1.2.1 Parliament + 1.2.2 Greater London Assembly + 1.2.3 London Borough Council o 1.3 Physical geography o 1.4 Areas within the borough * 2 History * 3 Local landmarks o 3.1 Historical landmarks o 3.2 Modern landmarks * 4 Demographics * 5 Economic Profile * 6 Education o 6.1 Further Education Colleges o 6.2 Universities * 7 Sports and Leisure o 7.1 The Olympics o 7.2 Parks in Tower Hamlets o 7.3 Museums * 8 References * 9 External links [edit] Geography and administration [edit] Civic history The name "Tower Hamlets" was historically applied to the Tower division of the county of Middlesex, covering not only the present borough, but also part of the present-day London Borough of Hackney. The Constable of the Tower of London had special jurisdiction over the area from the 16th century until 1889. Inhabitants of Tower Hamlets were originally required to provide yeomen for the Tower of London. Later the Constable became Lord Lieutenant of the area, raising and organising the local militia. Under the Reform Act 1832 the area became a parliamentary borough. The name continued to be used for constituencies until 1918. The borough was formed in 1965, and took this historic name, through amalgamation of the former metropolitan boroughs of Bethnal Green, Poplar and Stepney. These boroughs were the heart of the East End of London.

 

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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