(Boston Cooking-School Cook Book, 1896)
Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice, and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce.
To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.