Creamed Salmon


MISS H. BARCLAY.



One can salmon minced fine, draw off the liquor. For the dressing, boil

one pint milk, two tablespoons butter, salt and pepper to taste. Have

ready one pint of bread crumbs, place a layer in the bottom of the dish,

then a layer of fish, then a layer of dressing, and so on, leaving

crumbs for the last layer, and bake till brown.



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