The New Zealand Railways Magazine, Volume 14, Issue 4 (July 1, 1939)
One large cup cooked fish (boned and flaked, 2 or 3 eggs, 1 pint milk, 1 dessertspoon chopped parsley, 1 cup breadcrumbs, ½ teaspoon salt, pepper and nutmeg.
Mix all well together with beaten fresh eggs and turn into greased baking dish. Put a few dabs of butter on top. Stand in tin of boiling water in hot oven, and bake slowly for one hour or one and half hours—till custard is set.page 59