EGG SAUCE

3/4 pint of half milk and water
1 egg
1 teaspoonful of Allinson cornflour
juice of 1/2 lemon
1/2 oz. of butter
pepper and salt.

Boil the milk and water, add the butter and seasoning. Thicken the sauce with the cornflour; beat the egg up with the lemon juice. Let the sauce go off the boil; add gradually and gently the egg, taking care not to curdle it. Warm up the sauce again, but do not allow it to boil.