The New Zealand Railways Magazine, Volume 11, Issue 6 (September 1, 1936)
3 lbs. turnips, 3 lbs. carrots, 2 onions, 4 oz. cheese, 2 1/2 oz. butter, breadcrumbs, pepper and salt, little water. Prepare and slice the vegetables finely. Melt the butter in a saucepan. Add vegetables and water, then simmer until tender. Turn into buttered piedish and grate cheese over the top. Sprinkle with the breadcrumbs, dot with pieces of butter, and bake in hot oven until the top is browned.
3 carrots, 3 onions, 1 turnip, 1 parsnip, 1/2 pint split peas, 2 oz. butter, 2 eggs, 1 tablespoon chopped parsley, seasoning, 1/2 lb. breadcrumbs.
Soak the peas overnight, then boil till soft. Boil all the other vegetables, and when tender mix with the peas, seasoning and parsley, and pulp to a smooth paste. Bind with the beaten egg. Form into sausages on a floured board. Dip in egg and breadcrumbs and fry in butter till a golden brown.