~ Mersey point salmon sauce Recipe ~

1/4 lb Salmon bits
      3 tb butter or margarine
      3 tb flour
  1 1/3 c  Fish or chicken stock
      1 tb Milk or cream
      1 ts dill
      1 tb capers
           Pepper
           Lemon juice
 
  Melt butter, stir in flour and blend. Slowly add the stock and milk.
  When sauce is smooth and boiling, add the salmon bits, dill, and capers.
  Add pepper and lemon to taste.
  This sauce is great served over rice, fettucini, or pastry. Serve it as a
  hors d'oeuvre, appetizer, or main course.