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(Fish) - (The International Jewish Cook Book)

Blend together one can of salmon, one cup of grated bread crumbs, two
beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half
teaspoon of paprika, one-half teaspoon of salt, one tablespoon of
chopped parsley and one tablespoon of onion juice. Place in a greased
baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot
oven for thirty minutes or until the crumbs that cover the dish are
browned. Serve with a white sauce.

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One can of salmon, from which all bones have been removed, 1 cup of
cracker crumbs, 1/2 cup of milk, 1 tablespoonful of butter, which had
been melted; 2 eggs beaten, salt and pepper to season. Mix all
together, bake in a buttered pudding dish one-half hour or until
browned on top. Serve hot.

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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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Salmon Loaf

One can salmon. Drain off juice into stewpan, place salmon in a pan and

add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix

thoroughly, press into a mold, steam one hour.


One and one-half cup milk, four tablespoonfuls catsup, piece of butter

size of an egg; boil; thicken with one tablespoonful cornstarch

dissolved in water. Pour over loaf when done.

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