Sauce for Salmon and Other Fish

Heat one cupful of milk to a boil and thicken with a tablespoonful of cornstarch previously wet up with cold water

Add the liquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste

Add the egg to thickened milk when you have stirred in the butter and liquor

Take from the fire, season and let it stand in hot water three minutes, covered

Lastly put in lemon juice and turn out immediately

Pour it all over and around the salmon