The New Zealand Railways Magazine, Volume 12, Issue 11 (February 1, 1938)
Six medium parsnips, 2 tablespoons butter, 2 tablespoons flour, ½ cup milk, ½ cup parsnip water, 1 cup stale breadcrumbs.
Scrub and place parsnips in a saucepan. Cover with cold water. Add salt in the proportion of one teaspoon to a quart of water. Cover and simmer from 20 to 30 minutes, till tender. Drain and scrape off outer skin, split lengthwise and remove woody core.
Place in a casserole (or substitute). Melt butter in a saucepan. Stir in flour. When frothy, stir in milk, mixed with parsnip water, by degrees. Stir till boiling. Pour over the parsnips and cover with crumbs. Dab with butter.
Bake in a moderate oven until crumbs are golden brown. Serve with grilled steak or cold roast beef or veal.
Steamed Meat Roll.
11b. minced meat, 1 small cup water, 1 beaten egg, ½ pint stale breadcrumbs, ½lb. pork sausage meat, salt, pepper and grated nutmeg.
Mix all the ingredients together, adding the salt, pepper and grated nutmeg to taste. Put into a buttered pudding basin. Cover with buttered paper. Steam for two hours in a saucepan, with boiling water coming halfway up the sides.
1½ cups breadcrumbs, 1 beaten egg, ½ teaspoon vanilla essence, 3 cupsful hot milk, 1 tablespoon butter, ¾ cup sugar.
Grease a pie-dish. Mix the crumbs with the milk in a saucepan. Bring to boil. Add butter.
Beat egg and sugar together. Stir in the milk mixture and vanilla essence. Turn into the pie-dish.
Place the dish in a baking tin containing enough boiling water to come to one-third on the sides. Bake in moderate oven for about three-quarters of an hour.page 60