Salmon Loaf

from When Sue Began to Cook, 1924.

Course: Dinner, Luncheon

Cuisine: American

Keyword: Bettina's Best Recipes, fish, meat loaf, Ruth Ann, salmon, Sue, When Sue Began to Cook

1½ cups salmon flaked with a silver fork. We took out the bones and pieces of skin.
2 cups soft bread crumbs
1 tsp salt
¼ tsp pepper
¼ tsp celery salt
1 cup milk
2 eggs beaten
1 tbsp butter melted

Mother says to write in our notebooks in big black letters: Never Leave Salmon in an Open Can. Just as soon as we get the can opened, we must empty the salmon out in a dish, because many people have been poisoned by letting the air get into the salmon and the tin.
After each of us had pur our salmon in a mixing bowl, Mother had us separate it in pieces with a silver fork.
Then we measured out the soft bread broken into crumbs, and added it to the salmon in the bowl. We also added the salt, pepper, celery salt, milk and beaten eggs.
Mother had us mix it all up together with the silver fork. Then she had us each butter a small loaf cake pan and pour the salmon mixture into it.
We shaped it up like a little loaf and poured the melted butter over the top.
Then we baked the two loaves for thirty minutes in a moderate oven. After they were done, we let them stand for five minutes and then we carefully helped them out onto two platters. They looked very brown and crusty and good.
Note: Moderate oven = 375 degrees F.

Sue and Ruth Ann are each making a full recipe, hence two loaves in the oven. This recipe makes one salmon loaf.