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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

FISH, OYSTERS AND GAME RECIPES

SCALLOPED SALMON RECIPE #1


Take canned salmon from which the bones and other objectionable parts have been removed, separate into small bits; put into a baking dish a layer of dried crushed bread crumbs, then a layer of salmon with a dash of pepper and a little butter; fill the dish with alternate layers of salmon and crumbs, over which turn the liquor of the salmon. Place in oven and bake, browning a little on the top.

Sister Maggie Bolinger, Redfield, Kans.
 

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