Chicken of the Sea Mornay

1 large tin tuna

1 medium onion

3 rashers bacon

1 cup macaroni

2 tablesp. butter

2 large tablesp. grated cheese

1&1/2 pts. milk

2 large tablesp. plain flour

1 wine glass sherry

pinch mixed herbs

pinch salt

Method: Melt butter and saute chopped onion, adding pieces of bacon. When nearly cooked add flour gradually, then slowly add milk to make white sauce. While cooking add 1/2 grated cheese, herbs, salt to taste and sherry. When cooked add tuna and cooked macaroni. Place in greased casserole, top with bread crumbs, rest of cheese and daubs of butter. Brown in oven.

Source: contributed by Mrs. R. Forgan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.18.