Sauce For Salmon and Other Fish

One cupful milk heated to a boil and thickened with tablespoonful cornstarch previously wet up with cold water, the liquor from the salmon,
1 gravyspoonful butter, 1 raw egg beaten light, juice 1/2 lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you have stirred in butter and liquor; take from fire, season and let stand in hot water 3 minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon.