Creamed Salmon

From a
1914
cookbook
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.

1 Tbsp. Butter
1 Tbsp. Flour
1 c. Milk, or Cream
some Salt
some Pepper
1 can Salmon
2 Eggs, {beaten
.

Melt the Butter and blend the Flour into it.
Slowly add the Milk which must first be heated.
Stir constantly until boiling point is reached,
and mixture is smooth.
Salt and Pepper to taste.
Into this put the contents of a can of Salmon,
free from bones, skin, and fat.
Heat thoroughly and add the beaten Eggs.
Stir until Eggs are cooked.
Serve at once.
(Add a little Lemon Juice if liked).
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