1/3 can salmon (use fresh salmon if
1 quart scalded milk
2 tablespoons of butter
4 tablespoons of flour
1-1/2 teaspoons of salt
few grains of pepper
If using canned salmon, drain oil
from the fish, remove skin and bones, rub through a sieve. If using fresh
salmon, remove skin and bones and proceed as above. Gradually add the
milk, season, and bind.
from The Good Time Girls'
Guide to Gold Rush Cuisine by Jay Moynahan