Salmon Stew - cooking recipe

Ingredients

1 large can evaporated milk
1 stick butter
1 large can pink salmon
enough milk to make 8 c.
salt and pepper to taste

Preparation

Put milk and canned milk in heavy 4-quart pan.
Add butter or margarine.
Heat until real hot, but not boiling.
Debone salmon; remove skin.
Crumble salmon real good.
Add to milk mixture. Leave heat on for a few minutes, but do not boil.
Add salt and pepper.
Serve with saltine crackers or oyster crackers.