Salmon Pudding.
1 can preserved salmon.
4 eggs, beaten light.
4 tablespoonfuls of melted butter.
½ cup fine bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine, rub to a paste with the butter. Beat the bread-crumbs up with the eggs and seasoning; work all together; put into a buttered mould, with a tight top, and boil one hour. Dip in cold water; turn it out upon a hot dish. Have ready a cupful of drawn butter with a raw egg beaten into it, and pour over the pudding.