1 lb. tin red or pink salmon
1 tbsp. lemon juice
1 tbsp. butter
1 tbsp. flour
1 c. milk
1/2 tsp. celery salt
Salt and pepper to taste
1/4 c. fine dry bread crumbs
1/4 c. grated American cheese

Drain salmon; remove bones and skin (discard skin). Flake fish. Crush bones and add to salmon. Add lemon juice. Melt butter; blend in flour, fish juice, and milk. Stir over direct heat until sauce boils and thickens. Add salmon, celery salt, salt, and pepper as desired. Turn into a 6 cup buttered casserole and sprinkle bread crumbs and cheese mixed together over the top. Bake in a moderately hot oven (400 degrees) for about 20 minutes. 5 servings.