Recipe for Salmon Scramble


    Salmon Scramble

    1 (16 ounce) can pink salmon
    2 tablespoons butter or margarine
    1 tablespoon flour
    1/4 teaspoon salt
    6 eggs
    1/2 cup milk

    Drain and de-bone salmon. Put salmon in a heavy skillet with melted margarine. Sprinkle flour and salt over salmon and stir well.

    Beat eggs and milk together; pour over salmon. Cook over low heat, stirring lightly, until eggs are set.

    Serve over grits or toast.