1 (1 lb.) can salmon
1 can cream of celery soup
1 c. fine dry bread crumbs
2 eggs, slightly beaten
1/2 c. chopped onion
1 tbsp. lemon juice

SAUCE:

1 can cream of celery soup
1/3 - 1/2 c. milk
1 tbsp. minced parsley

Drain salmon, reserving 1/4 cup liquid. Remove skin and bones from salmon; flake. Thoroughly mix salmon with liquid and other ingredients. Pack into greased loaf pan, 9"x5"x3". Mixture is soft before baking. Bake in moderate oven, 375 degrees, for about 1 hour, or until browned. Cool loaf in pan 10 minutes; loosen from sides and turn out on a platter. For sauce, blend soup, milk and parsley and heat. Serve with loaf. Serves 4 to 6.