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The Best was of Makeing Angelotts

Take a Gallon of New Milke and& a quart of Creame, If your
Milke Is not warme foamey. Now you may warme it at youryr fire
And Put your Runnoff to It && Cover it up warme and& when it is Done
Cut it Cross gently with a Knife and& Lay a Cloth over it & gently with
your hands put downe youryr Curd and& take off youryr whey with a Dish then put it
Either with a Dish or Spoon into your Mold lett it full and& when it Softly
fill it up againe which will take up 3 houres time then let off foam while
the Next Day and& then Salt it well on the Top and& the Next say after Turn.
It theye. Other Lide upwards and& Salt it Not Takeing it out of youryr. Mold
And To Let It stand while It will Come Clear out of youryr Mold
Then put it out and Salt it on the Top

To Stew a Calves head

Boyle it halfe then Cut it of theye Bones within
Then adding to it Good Stone of Oyston with youryr Liquor
Capers wuth come Lemmon Onions and& Antchoveys vinaiger
Seaosn it with Mace Clove a little Nutmeg and& Salt stew it while
if in enoughthen add half a p. of Butter and&Stir it well together
and serve it up with Snippets and Lemmon