1 lb. can (2 c.) salmon
2 c. water
1 c. tomato juice
1/2 c. diced onion
1 c. raw, cubed potatoes
1 tsp. celery salt
4 tbsp. butter
4 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
3 c. milk
1/2 tsp. Worcestershire sauce

Remove skin and bones from salmon. Combine salmon, water, tomato juice, onion and potatoes in a large kettle. Add celery salt. Cover and simmer slowly for 40 minutes. Make a white sauce as follows: Melt butter, add flour, salt and mustard; mix until smooth. Gradually add milk; cook until thick and smooth, stirring constantly. Add Worcestershire sauce. Add white sauce to salmon mixture. Stir well and serve piping hot. Makes 10 to 12 servings.