This recipe was in a 1968 recipe booklet "The Heritage Collection of Home Tested Recipes", from Chatelaine Magazine (Canadian magazine still published today). The recipe booklet was my Mom's and passed along to me.
1Preheat oven to 450 F. Mix meat, salt, pepper, milk, poultry seasoning, garlic, basil, oregano and parsley together. Spread in a greased 8-inch pan. Cover with onions and melted butter. Bake for 10 minutes.
2While it's baking, beat eggs and add the milk. Stir in flour, baking powder and salt, sifted together. Beat until smooth.
3Break up the hot meat slightly with a fork and pour the thin batter over the top. Return to the oven and bake another 30 minutes or until batter is done. Cut into squares or wedges.