1 tall can red salmon, drained
2 c. soft bread crumbs
1 c. hot milk
2 eggs (or equal substitute)
1 sm. onion, finely chopped
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard (opt.)
Salt & pepper to taste

Remove bones and skin from salmon and break up with a fork. Pour hot milk over bread crumbs, and mix thoroughly. Add eggs, beaten. Stir in the rest of ingredients. Pour into greased loaf pan, 8"x4" or 9"x5". Bake for about 45 minutes in 350 degree oven until loaf is firm to touch. Serve with cream sauce.