they are cold, serve them in with Mustard and Sugar.


82. _To make Angelot Cheese._

Take some new Milk and strokings together, the quantity of a Pail full,
put some Runnet into it, and stir it well about, and cover it till your
Cheese be come, then have ready narrow deep Moats open at both ends,
and with your flitting Dish fill your Moats as they stand upon a board,
without breaking or wheying the Cheese, and as they sink, still fill
them up, and when you see you can turn them, which will be about the
next day, keep them with due turning twice in a day, and dry them
carefully, and when they are half a year old, they will be fit to be
eat.


83. _To make a Hare-Pie._

Take the flesh of a very large Hare, and beat it in a Mortar with as
much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt,
Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it
again till you find they be well mixed, then having your Paste ready in
your Baking-Pan, lay in some Butter, and then your Meat, and then Butter
again; so close it, and bake it, and when it is cold, serve it in with
Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep
much longer than any other Pie.


84. _To rost a Shoulder of Venison or of Mutton in Bloud._