1 lb. salmon in can
2 tbsp. butter
1/4 c. fine bread crumbs
1/4 c. milk
2 tbsp. chopped parsley
2 eggs
Salt & pepper
Onion

SAUCE:

1 tbsp. butter
1/2 c. plus 2 tbsp. cold milk
1 tbsp. cornstarch
4 tbsp. tomato catsup
Salt & pepper

Drain 1 pound salmon from oil in can, reserve oil. Remove bones and skin from fish and rub to a paste with 2 tablespoons butter. Add 1/4 cup fine bread crumbs, 1/4 cup milk, 2 tablespoons finely chopped parsley and add 2 eggs; mix until thick, season with salt and pepper and a little onion. Put into buttered pie tin and bake 25 minutes. Place bread crumbs on top.

Sauce: To the strained oil drained from fish add 1 tablespoon butter and 1/2 cup milk. Heat to boiling point and thicken with 1 tablespoon cornstarch diluted with 2 tablespoons cold milk. Boil 5 minutes and add 4 tablespoons tomato catsup. Season with salt and pepper.