Salmonettes, garden style recipe from 1949

1 cup chopped red salmon

1 cup milk

1/2 cup soft bread crumbs

1 tbsp. lemon juice

1 tsp. minced parsley

1 tsp. worchestershire sauce

1/2 tsp. onion salt

1/4 tsp. each: paprika and celery salt

2 eggs, beaten

1 can peas

Remove any skin and bones from salmon. Pour milk over crumbs; stir in salmon and all other ingredients except peas. Pour into greased custard cups. Set cups in pan of hot water; bake in moderate oven (350F) about 40 minutes. Turn out on hot platter and surround with peas, heated and seasoned. Garnish: parsley, half slices of white and sieved yolk of hard cooked egg. 

you can replace salmon with tuna