The Boston cooking-school cook book

by Fannie Merritt Farmer

Salmon Force-meat

½ cup milk

½ cup soft stale bread crumbs

½ cup cold flaked salmon

2 tablespoons cream

1 egg

2 tablespoons melted butter

½ teaspoon salt

Few grains pepper

Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.