Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Salmon |
| 2 \N | Eggs, beaten |
| 3 \N | Saltine crackers, fine crush |
| ½ cup | Milk |
| \N \N | Butter, size of small egg |
| \N \N | Salt & pepper to taste |
Remove bones and oil from salmon. Mix in order given. Grease a double boiler, put mixture in and cover. Steam 1 hour. Serve with creamed peas.
Bertha A. Wambold, Carnation #143 The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob White Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99