Pewa as an entree

Te Ao Hou, June 1965, Page 24

Pewa as an entree 2 cups pewa 2 cups milk ½ cup water 1 tablespoon cornflour 1 tablespoon chopped parsley Salt and pepper 1 onion (diced) 2 rashers bacon ¼ pint cream Cut each pewa into three slices. Remove rind from the bacon and cut up small. Mix cornflour with a little milk to make a smooth paste. Put milk and water into a saucepan, add the onion and bacon, and season to taste. Bring to boil, and simmer until onion and bacon is cooked. Add the sliced pewa, thicken with the mixed cornflour, simmer until pewa has heated through thoroughly and the cornflour is cooked. Remove from heat and stir in cream and chopped parsley. Serve hot.