Very old parsi dish made during the British Raj.

Translated recipe from an ancient cooking book “Vividh Vani” (click for a free download)

Very tender meat from the neck 1/2 ratal cut into small pieces and washed well .
1 cup fine milled wheat flour (any gluten free  flour) works 

Milk 1/2 Sher
2 eggs
Salt to taste 1 tsp
Butter as needed

Beat the eggs with a fork till fluffy
In a pie dish that is buttered, place the meat.
Sprinkle salt.
In a enamel dish, beat the flour into the eggs, using milk as needed. No lumps. Keep for 3 hours in a copper vessel .
Pour this mixture over the meat and bake till golden brown. In the old days there were no ovens, just a bhathi which is like a fireplace.

You can use cold sausage or chicken.

This is a translation from Gujarati to English with old measures from the Vividh Vani cookbook. See Guide of old measures to convert.

And this is how the British do it now a day’s https://youtu.be/k0HqhWezM3k?si=jTpTyCWZuB5pUd-i