Salmon Wiggle

Name: Salmon Wiggle
Yield: 50 one-half cup servings
Cuisine: null
Ingredients: 5 pound canned salmon; 3 tablespoon lemon juice, or vinegar; 1/2 cup fat, (1/4 pound); 2/3 cup flour; 5 1/3 cup evaporated milk; 5 1/3 cup liquid from salmon, and peas; 3 tablespoon salt, (1 1/2 ounces); 2 1/2 quart canned peas, (1 No.10 can, minus the liquid)

Yield: 50 one-half cup servings

Ingredients

5 pound canned salmon
3 tablespoon lemon juice, or vinegar
1/2 cup fat, (1/4 pound)
2/3 cup flour
5 1/3 cup evaporated milk
5 1/3 cup liquid from salmon, and peas
3 tablespoon salt, (1 1/2 ounces)
2 1/2 quart canned peas, (1 No.10 can, minus the liquid)

Directions

Drain salmon and peas, reserving liquid for white sauce.
Flake salmon with a fork and season with lemon juice or vinegar.
Prepare a white sauce of the fat, flour, milk, liquid from salmon and peas, and salt.
Add the salmon and peas and heat thoroughly.
Serve on hot, buttered toast or toasted crackers.