1 (15 1/2 oz.) can salmon
8 c. milk
1 stick butter
1/4 c. catsup (opt.)
1/4-1/2 tsp. pepper
Salt to taste

Bone salmon; reserve all liquid. Melt butter in large pot. Saute salmon and catsup in butter about 5 to 10 minutes. Add milk, reserved salmon juice and seasonings. Heat until steaming through and through. Try not to boil. Serve piping hot with oyster crackers.