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{187 }fortitudo fortuna

{[pauag:
sicilii pag
27]}
[Habet hoc primum magna fortuna
quod nihil tectum nihil occ ullum esse
valitur priu capum vero non modo
domos sed cubicula ipsa ?limosque
sec? ? reclavit omniaque Arcana
Noscenda famae exponit atque explicat]

[{Epist: Amien: p?
fa: ad Plutarcum}
Siramnes Persicus interrogatus cur ejus
conscilia cum adeo erant politica parum
tamen faelicia, respondit haec ab inventio-
ne mea eventus tamen a fortuna et rege
dependent.]

To stew a Rump of Beef

Take a Rump of beef & take out all the bones & out
of it then season it with salt & pepper then put it into
a pot to bake it in then take a pound of beef sewitt
& shreed it fine & strew it on the meat with a handfull of Capers
& 3 or 4 whole onyons a handfull of sweet herbes & put
to it a bottell of Clarett wine then take the bones & lay
them upon the meat & stop the pot with past very close &
set it in a hot oven & let it stand five hours at lest
make toste & sarve it up.

To make a Lemon Pudding

Take the peel of two Lemons not too thin pard
& boyl it Tender & beat it in a morter
haveing redy half a pound of Almons blanched
& beat with rose water then beat them a
whil togather then beat the yolkes of 8 Eggs
half a pound of fine sugar mingle them
togather & stir in half a pound of melted
butter put it to Crust haf an hour wil bake it.

The Crust

Take a pound of flowr half a pound of
butter work half the butter in & roul the
other in as in pufe past at 3 times put in the
yolks of 2 Eggs make it not too limber

Madam
Wroth