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Salmon Loaf
1 can salmon, skinned and drained 1 cupful soft bread crumbs, from fresh white bread 1 teaspoon chopped parsley 1/4 teaspoon dill, chopped 1/4 teaspoon salt 1/8 teaspoon Pepper 2 eggs 1 tablespoonful lemon juice 1/4 to 1/2 cupful milk
Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.
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