Salmon Loaf, No. 1

Canned salmon, 1 can, Bread-crumbs, 1 cup, Eggs, 2,

Lemon-juice, 1 tablespoon, Worcestershire, 1 teaspoon, Salt and pepper.

Free the salmon from bones and skin, and save all the oil, and use it instead of butter. Pick the salmon all up, fine, mix well together in a chopping-bowl. Pack it in a well-greased bowl and steam for half an hour.

Turn it out on a platter, garnish with parsley and slices of lemon, and serve with a white-fish sauce, made with hard-boiled eggs. This is enough for 6 persons.

This mixture may also be used for making salmon croquettes.

Salmon Loaf, No. 2

Canned salmon, 1 can,

Bread-crumbs, 1 cup,

Eggs, beaten, 2,

Milk, 1 cup,

Melted butter, 1 tablespoon,

Salt and pepper.

Pick the salmon into small pieces, remove all the bones, add the melted butter, beaten eggs, bread-crumbs, milk, salt, and pepper; mix well, and pack in a small buttered pan, and bake for 1 hour.

Turn the loaf out on a platter, and pour over it the following sauce.


Milk, 1 pint,

Cornstarch, 2 tablespoons, Butter, 1 tablespoon, Egg, 1, well-beaten, Salt and pepper.

Heat the milk to the boiling point, add the cornstarch, and butter, season with salt and pepper, stir well together, and just before removing from the fire, add the beaten egg, and stir it in thoroughly.