No. 2 (1921) REMARKS ON CANNING I3I 



tins, holding just 3 oz. nett ; a spoon is used to force the paste 

 into the can, which is then capped, tested, exhausted, tipped, and 

 processed in the usual way. Either capped or strip-off tins with 

 keys, may be used. 



204. A recipe much used in the Government Cannery is as 

 follows : — 



To 100 parts of prawn flesh add — 



Forty per cent butter; 15 per cent groundnut oil ; 15 per cent 

 liquor from boiling vat; 2^ per cent flour; 0'6 per cent mace ; 

 0*4 per cent paprika ; 0*15 per cent black pepper; water as required. 

 The vat liquor may be omitted and plain water alone used ; butter 

 may be lessened and milk added. 



But as mentioned above, a little anchovy essence gives more 

 flavour and character to the paste. 



205. A recipe used for " devilled crab " may be useful for 

 prawns, viz. 



One lb. butter or margarine, I lb. flour (or biscuit or bread 

 powder), 8 to 10 lb. milk, 2 oz. chopped parsley, 2 oz. minced 

 onions, 4 oz. salt, ^^2 oz. ground white pepper, ^ oz. ground red 

 pepper ; melt the butter, add the flour and milk gradually and 

 bring to the boil, then adding salt, etc. Mix in with this enough 

 prawn flesh, cut and ground fine, to make a paste of proper 

 consistency. 



The recipe is given to show what varieties are possible, 

 according to the inventiveness of the canner and the tastes of the 

 market; this particular recipe has not been tried at Beypore. 



206. Prawn savoury. — This is identical with prawn paste but is 

 ground up with various condiments and spices (e.g., cummin, 

 coriander, chillies, etc.) to taste ; every canner must select his own 

 recipes. 



207. Smoked mackerel paste. — This paste was intended, in the 

 absence of herring, to imitate the well-known bloater or kipper 

 paste of Eritish firms. Large sardines may be and have been 

 used with great success, but unless large and fat, these fish are 

 rather troublesome to paste, small ones not having enough flesh to 

 warrant the trouble. Good mackerel as large as possible are 

 gutted, split, brined, and smoked in the usual way (see " Preser- 

 vation and Curing of Fish "); the brining is light and the smoking 

 so conducted as to be as rapid as possible, viz., a dense smoke 

 in a smoker nearly closed at the top so that the fish a,re kept fairly 



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