1 lb. can salmon
2 onions, diced
2 stalks celery, diced
2 tbsp. butter
1/2-3/4 c. bread crumbs
1/2 tsp. salt
Dash pepper
1 tsp. Worcestershire sauce
2 eggs, beaten
2/3 c. (6 oz. can) evaporated milk
2 tbsp. lemon juice
2 tbsp. chopped parsley

Saute onions and celery in butter until tender. Drain salmon, remove skin and bones. Add all ingredients to salmon and mix well. Pour into greased loaf pan lined (bottom only) with greased waxed paper. Bake at 350 degrees, 45 minutes. Let stand 2-3 minutes, loosen sides with spatula. Invert onto platter and remove waxed paper. Garnish with parsley and lemon wedges.