Open cans of fish and turn into a large bowl. Make the sauce as follows. Place in a saucepan
Six quarts of milk,
Five level cups of flour.
Stir to blend thoroughly, then bring to a boil and cook slowly for five minutes. Now add
One can of chopped pimentos,
The prepared mushrooms,
Three level tablespoons of salt,
Two level tablespoons of paprika,
One teaspoon of pepper.
The tuna fish should be broken in large pieces. Heat slowly and when hot serve on thin slices of toast.