1 15 1/2-ounce can salmon
2 cups water
1 cup tomato juice
1/2 cup chopped onion
1 cup cubed potatoes
1 teaspoon celery salt
4 tablespoons butter, melted
4 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 cups m

Drain, flake, and remove skin and bones from salmon. Combine first 6 ingredients in a large kettle; cover and simmer for 40 minutes. In another saucepan melt butter; add flour, salt, mustard, and Worcestershire sauce; rift until smooth. Add milk slowly and stir constantly; cook until mixture thickens; combine with salmon mix. Stir well and serve hot.

SERVES 8