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Puree

The puree of any vegetable or meat is prepared by simmering till the substance is sufficiently pulpy or soft to be passed through a horse-hair or tamis sieve. In the case of meat, it is sometimes necessary to beat it in a mortar, after simmering. The sieve is placed, bottom upwards, over a dish or tin, and with a wooden spoon or puree presser the substance is worked through, and what passes through is called a puree. It is sometimes necessary to moisten with a little liquor, which facilitates the passing of the puree. The puree of any vegetable stirred into a clear beef stock makes a soup, and gives it its characteristic name.