Sauce for the above.
1 cupful of milk heated to a boil and thickened with a tablespoonful of corn-starch, previously wet up with cold water.
The liquor from the salmon.
1 great spoonful of butter.
1 raw egg, beaten light.
Juice of half a lemon.
Mace and cayenne pepper to taste.
Put the egg into the 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 the lemon-juice and turn out immediately. Pour it all over and about the pudding. Cut the latter into slices when helping it out.