1/4 c. butter
1/3 c. minced onion
3 eggs
1 c. fresh bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
1/4 c. minced parsley
1 lb. can salmon

In skillet saute onion in butter until golden; in mixing bowl beat eggs lightly; stir in onion and butter, bread crumbs, salt, pepper, lemon juice and parsley; drain and flake salmon reserving salmon fluid for the sauce; stir into crumb mixture; turn mixture into an oiled one quart mold and cover lightly. Cook for 1 hour.