Servings: 100 Portions (4 Pans)
Portions: 1 Slice (4 Ounces Each)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
2-1/2 gallon (20 lb or 20-No. 1 tall can) salmon, canned
2 cups (1 lb) butter or margarine
1 quart (1 lb 5 oz) celery, fresh, chopped
1 quart (1 lb 5 oz) onions, dry, chopped
1 gallon (4 lb) bread crumbs, dry
1 quart (20 eggs) eggs, whole, beaten
1/2 tablespoon pepper, black
Drain salmon, reserve 1-1/2 quart 1iquid. Remove skin and bones. Flake. Set aside. Sauté celery and onions in butter or margarine until light yellow. Combine salmon, salmon liquid, and sauté ed vegetables with remaining ingredients. Mix lightly but thoroughly.
Shape into 8 loaves weighing about 3 lb 4 oz each; place 4 loaves crosswise in each greased pan. Bake 45 minutes or until light brown. Cut 13 slices per loaf.