1 can salmon (about 2 c.)
2 c. bread crumbs
1/2 c. sweet milk
1 egg, well beaten
1 tbsp. minced parsley
1 tsp. salt
Pepper
2 tbsp. butter, melted

Drain salmon, reserving liquid. Remove skin and flake. Combine all ingredients. Pour into a greased 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan. Bake at 375 degrees for 40 minutes. Serve with white sauce.

MEDIUM WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
Speck of salt and pepper
Add enough sweet milk to the reserved liquid from salmon to make 1 c.

Melt butter, stir in flour, salt, pepper until thoroughly blended and smooth. Add milk gradually, stirring until smooth and thickened. Serve over sliced salmon loaf.