Vegetarian Sausages and War Pie

From the Best Way Book (World War I)

Three carrots, three onions, one turnip, one parsnip, half a pint of split peas, two eggs, two ounces of butter, half a pound of breadcrumbs, a little stock, one tablespoonful of chopped parsley, pinch of sage. Soak peas overnight, then boil them till soft. Boil the other vegetables till done, pound them with the peas, and stir in stock, also beaten egg, parsley, breadcrumbs, and seasoning. When thoroughly mixed, roll paste into sausages. Dip each one in beaten egg and breadcrumbs, and fry till brown.

War Pie
Boil some potatoes and mash with milk. Parboil three onions, cut them up. Fill a dish with alternate layers of potatoes and onions. Cover the top with pastry, and bake till this is brown.