(Boston Cooking-School Cook Book, 1896)
1/2 cup milk.
1/2 cup soft stale bread crumbs.
1/2 cup cold flaked salmon.
2 tablespoons cream.
2 tablespoons melted butter.
1/2 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.