Fruit, Apron, Poem, Recipe

Take one part poem (in this case Christopher Marlowe). Add fruit, other ingredients, slip on apron and stir well. Voila! Recipe.

And I will make thee beds of roses
And a thousand fragrant posies;
A cap of flowers and a kirtle
Embroidered all with leaves of myrtle;

A gown made of the finest wool
Which from our pretty lambs we pull;
Fair linèd slippers for the cold,
With buckles of the purest gold;

A belt of straw and ivy buds,
With coral clasps and amber studs.
And if these pleasures may thee move,
Come live with me and be my Love.

Ingredients (found in poem):
Rosewater
Bay leaves
Lamb
Saffron
Watercress
Mango
Hazelnuts

Directions:
Make a pilaf seasoned gently with roses (rosewater), purest gold (saffron) and other aromatic vegetables.

Take pretty lambs (chops or butterflied leg) and cover them (marinate in olive oil) with leaves of myrtle (bay leaves).

Grill pretty lambs over straw or charcoal till no longer wooly.
Dress with gown (salad) made of ivy buds (watercress), coral clasps (mango dice) and amber studs (toasted hazelnuts).

Sauce with love at time of service.