Creamed Salmon

From 1922:

Pour off the liquor from a tin of salmon, place salmon in pie dish and break into small pieces with a fork. Make a sauce of one large cupful of milk, one tablespoonful of cornflour, one dessertspoonful of butter, pepper and salt to taste. Pour over salmon, sprinkle top with breadcrumbs, and bake till a golden brown. Serve while hot.