1 can salmon
¹⁄₄ cup butter (melted)
1 cup soft breadcrumbs
4 eggs
¹⁄₈ teaspoon pepper
1¹⁄₂ teaspoons salt
2 tablespoons chopped parsley
1 small bay leaf
If only hard, dry crumbs can be obtained, add one-fourth of a cup of
water to the recipe, mixing it with the eggs, and soaking the crumbs
one-half hour in the mixture.
Rub the fish and butter together, add the other ingredients, and put all
into a buttered one-quart bread-mould or water-tight empty coffee or
baking-powder can. Set the mould in enough cold water to reach
two-thirds of the way up its sides. Let this come to a boil, boil
fifteen minutes and put into the cooker for one hour. It will not be
injured by remaining in the hay-box two hours. Or set the mould into
boiling water, boil one-half hour, and put into the cooker for an hour.
Serves eight or ten persons.