Savory Salmon Loaf (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Savory-Salmon-Loaf

Product Description

Savory Salmon Loaf (1940)
Savory Salmon Loaf

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1/2 cup Buttered Bread Crumbs

2 Eggs, slightly beaten

1/2 cup Milk

1 (1-pound) can Salmon, flaked

1 teaspoon Lemon Juice

1/2 teaspoon Salt

Dash Pepper

1/2 teaspoon Sage

2 teaspoons Finely Chopped Onion

1 tablespoon Chopped Parlsey

1 tablespoon Melted Butter

Combine ingredients in order given. Pack firmly into buttered loaf pan and bake in moderate oven (350 degrees F.) 30 to 40 minutes. Turn out onto platter and garnish with sliced hard-cooked eggs and sliced pickles.

Serves 6.



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Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!