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Table of Contents

1 can preserved salmon or an equal amount of cold, left from a company dish of roast or boiled.

4 eggs beaten light.

4 table-spoonfuls butter—melted, but not hot.

½ cup fine bread-crumbs.

Season with pepper, salt and minced parsley.

Chop the fish fine, then rub it in a Wedgewood mortar, or in a bowl with the back of a silver spoon, adding the butter until it is a smooth paste. Beat the bread-crumbs into the eggs and season before working all together. Put into a buttered pudding-mould, and boil or steam for an hour.