1 (14 3/4 oz.) can salmon
3 tbsp. flour
2 tbsp. butter
3/4 c. milk
1 tsp. vinegar
1 egg
Dash black pepper
1 1/4 - 1 1/2 c. bread crumbs or cracker crumbs (I use cracker)

Drain salmon, remove skin and bones. Flake coarsely. Melt butter. Blend in flour. Gradually stir in milk. Cook over low heat, stirring until sauce boils and thickens. Add salmon, vinegar and black pepper. Cool. Shape in croquettes (balls). Dip in beaten egg and roll in crumbs. Fry in deep fat until golden brown. (I use Mazola oil.) I make all the croquettes before I put any into fry and lay on wax paper.