Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • can salmon
  • 2 tablespoons butter
  • 1 qt.


Drain oil from the salmon, remove skin and bones and rub through a sieve. Heat the butter, add flour and seasoning, add cup and then gradually the rest of the milk, scalded and the strained salmon. Cook until smooth and slightly thickened and serve hot with crackers.