---

---

---

Creamed Salmon
 
 

4 tablespoons butter or margarine 4 tablespoons flour 2½ cups milk 1 teaspoon salt 1 1/8 teaspoons pepper Melt the butter or margarine in saucepan. Add flour, seasonings and blend thoroughly with melted butter. Then add milk slowly, stirring constantly. Reduce heat and cook until thickened. Add salmon which has been broken in medium sized pieces. Bring to a boil, stirring gently in order not to crumble the salmon. Serve on toast.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.