1 can (16 oz) salmon with its water
1/2 tsp. Worcestershire sauce
1 T. lemon juice
1/2 tsp. salt
1 tsp. parsley flakes
1/2 tsp. prepared mustard
1/8 tsp. sugar
4 slices sandwich bread with crusts
1 can (12 oz.) evaporated milk
4 slightly beaten eggs
3 T. grated Parmesan cheese
1 small onion, minced
1/4 cup melted butter or margarine
Preheat oven to 350°. Flake salmon with its water and season with the Worcestershire sauce, lemon juice, salt, parsely, mustard and sugar. Cut the bread in small pieces and soak it in the evaporated milk. Add to salmon mixture along with the eggs and Parmesan cheese. Cook the onion in the butter until translucent and add to mixture. Place in a slightly buttered square pan and cook for 40 minutes or until a knife introduced in the center comes out clean.