Salmon Loaf
Salmon loaf, when made with care, is really a high class dish and does not deserve the sneers sometimes accorded it. For this open I pound can and empty out the fish, freeing it from skin and bones, and separating in fine flakes with a silver fork. Mix with 2 well-beaten eggs, I cupful of fine stale bread crumbs, salt and white pepper to season, I tablespoonful of lemon juice, I tablespoonful of melted butter, and I tablespoonful of finely chopped parsley. Pack into a well buttered mold and steam from one hour to one hour and a half, according to thickness.