Serves 4.

1 lb. can salmon
Dash of pepper
2 tbsp. lemon juice
3 thin slices Bermuda onion
1 tsp. Angostura bitters
1 c. sour cream
1/4 tsp. salt

Drain salmon but save the juice. Put the solid piece in a shallow casserole. Sprinkle with pepper and lemon juice. Lay onion slices on top and around. Mix remaining ingredients, add salmon juice, and pour on and around salmon. Bake at 325 degrees about 45 minutes, or until onion is tender. Baste 2 or 3 timers.

Serve with lemon wedges, fluffy mashed potatoes (or rice) and buttered green peas (it says here).