Very old parsi dish made during the British Raj.
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
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.
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.
And this is how the British do it now a days.