Recipes Tried and True

Seafood Recipes

SALMON LOAF. MARGARET LEONARD.

One small can salmon, four eggs beaten light, four tablespoons melted

butter–not hot–one half cup fine bread crumbs. Season with salt,

pepper, and parsley. Chop fish fine, then rub in butter till smooth.

Beat crumbs into egg and season before putting with fish. Butter your

mold and steam one hour.

SAUCE FOR SAME.–One cup of milk, heated to a boil; thicken with one

tablespoon of corn starch and one tablespoon of butter, beaten

together. Put in the liquor from the salmon and one raw egg, beaten

light; add a little pepper. Put the egg in last, and carefully pour

over loaf; Serve hot.

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