4 medium carrots, thinly sliced
3 stalks celery, sliced 1/4 inch thick
5 to 6 small white onions, cut in half
1 cup water
1 teaspoon salt
3 tablespoons flour
1 can (1 lb.) salmon
1 cup milk
1 tablespoon Worcestershire sauce
1/2 cup shredded
In 2 or 2 1/2-quart casserole, combine carrots, celery, onions, water and salt.
Cook, covered, 10 minutes or until partially Cooked.
Combine flour with liquid from salmon.
Add milk, flour mixture, salmon, Worcestershire sauce and pepper to vegetables.