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Mint Sauce (or Puree), as Made in India.
Wash nicely half a handful of young, freshly gathered green mint; pick the leaves from the stalks, mince them very fine, and put them into the sauce boat, with a spoonful of sugar, and 4 spoonfuls of vinegar. Served with hot or cold roast lamb, or mutton. —Indian Domestic Economy and Cookery.
Remarks. —The word puree is becoming so common, I will give the following explanation of it:
Puree, Explanation of. —The word comes from India, and means a soft, pulpy mass, or sauce, made from either meats or vegetables, fruit, etc., reduced by cooking, beating, mashing and, if necessary, rubbing down to a smooth pulp in a mortar, and then mixing with a sufficient amount of liquid, whether it be stock or broth, for gravies; or milk, cream, etc., for sauces. A
puree, then, signifies a sauce, taking its distinguishing name from the meat, vegetables or fruit from which it is prepared, seasoning being added to suit the kind being made. A catsup is really a puree of tomatoes.
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