This small book, (6,5 by 5,5 not precisely applying the golden ratio....) aims to bring together some of Shakespeare thoughts on food with some related (sometimes rather distantly related) recipes.

Many of the quotations will be familiar, but there may be some surprises too. For instance, in which Shakespeare's play a character asks fot potatoes to rain down on him and was afraid if being turned into a piece of cheese?

There go two quotations and two recipes. Hope you enjoy both.
"Here, love, thou seest how diligent I am, to dress thy meat myself, and bring it thee." (The taming of the Shrew, 4 iii)

Dressed Rolled Beef
8 thin slices of beef
1 plump garllic clove
1 onion
1 celery stick and leaves
parsley
a pinch of salt and pepper

Finely chop the onion, garlic, celery and parsley.
Spread over the beef slices and sprinkle with salt and pepper.
Roll up the meat with the seasoning on the inside, and tie it together with white cotton.
Fry well until brown. Untie cotton.
Delicious cooked in a tomato sauce for pasta, then served after pasta with potatoes and peas.

And for those of you with a sweet tooth...

"They cannot be too sweet for the King's tartness!" (All's well that's ends well, 4 iii)

Marmalade Tarts
200g butter
200g cream cheese
112g flour
1 teaspoon baking powder
Thick–cut marmalade

Mix the ingredients thoroughly (except the marmalade) and leave in the freezer overnight.
Roll the dough out thin and cut into small squares.
Put ½ teaspoon of thick-cut marmalade on one half, and fold the other half over. Seal the edges thoroughly.
Bake on a baking sheet in a hot oven (200ºC or 400ºF) for 20 minutes, or until golden brown.

Yummy, yummy!!