some Lemons sliced, and a quarter of a Pint of Oil-Olive pour'd over them,
Or else some Butter laid in bits upon them. In the cutting your Pieces,
distribute your Fat and Lean, equally as may be; and though the Fat is of a
greenish colour, it is yet very delicious: then close your Pye, and just
before you put it in the Oven, pour in some White Wine, and bake it in a
gentle Oven till it is tender. Then serve it hot.



To preserve _Ginger-Roots._ From the same.

Take Roots of Ginger, as we have them dry in _England_; wash them well, and
lay one Pound of them to steep, ten or twelve Days, in White Wine and
Water, stirring them every Day. Then take two Quarts of White Wine, and
about half a Pint of Lemon-Juice, and boil them together a quarter of an
Hour; then add two Pounds and a half of fine Sugar, and boil it to a Syrup,
taking off the Scum as it rises; then put in your Ginger, and boil it a
quarter of an Hour; then let it cool in a glazed Pan till the next Day, and
then boil it again in the Syrup for half an Hour, and let it cool, as
before, till the Day following, and repeat the boiling and cooling till
your Ginger is clear, and put it into your Glasses, and cover them with
Papers. It makes a fine Sweet-meat for the Winter.



To preserve _Ginger-Roots,_ fresh taken out of the Ground. From the same.

As Ginger is very common in the _West-Indies_, so the Roots are either
preserved or pickled, when they are fresh taken out of the Ground, and we
have now Ginger, growing in Pots, almost in every Garden where there is a