The composition of these favourite oriental sauces varies but little except in the ingredient which forms the basis of each. The same piquant or stimulating auxiliaries are intermingled with all of them in greater or less proportion. These are, young onions, chilies (sometimes green ginger), oil, vinegar, and salt; and occasionally a little garlic or full grown onion, which in England might be superseded by a small portion of minced eschalot. green peaches, mangoes, and other unripe fruits, crushed to pulp on the stone roller, shown at the head of this chapter; ripe bananas, tomatas roasted or raw, and also reduced to a smooth pulp; potatoes cooked and mashed; the fruit of the egg-plant boiled and reduced to a paste; fish, fresh, salted, or smoked, and boiled or grilled, taken in small fragments from the bones and skin, and torn into minute shreds, or pounded, are all in their turn used in their preparation.* Mingle with any one of these as much of the green onions and chilies chopped up small, as will give it a strong flavour; add salt if needed, and as much olive oil, of pure quality, with a third as much of vinegar, as will bring it to the consistence of a thick sauce. Serve it with currie, cutlets, steaks, pork, cold meat, or fish, or aught else to which it would be an acceptable accompaniment.