1 lb. can salmon, drained (save juice)
1 c. bread crumbs
1 egg
1/2 c. milk
2 sprigs parsley
1 tbsp. lemon juice
2 tbsp. butter, melted
Salt & pepper to taste

Mix all together and put in ring mold or container and set in pan and steam for 3/4 to 1 hour at 350 degrees.

SAUCE:

Juice of salmon
2 tbsp. flour
1 c. milk
1 c. catsup
Pinch of salt & pepper

Mix together all ingredients. Stir while cooking over low heat until consistency of gravy. Serve salmon loaf hot with sauce.