We have been favoured with a receipt for this savoury preparation, which, at sea, in camp, on Indian hunting excursions, and long marches in India, is found to be very convenient. Make a dough with yeast as for bread; when yeast cannot be obtained, use whites of eggs or milk. Roll out the paste very thick, and wrap meat into it (fat meat is best) of any kind, cut and seasoned in any way that is most convenient or agreeable. This dish may be either boiled or baked. This species of camp-cookery is carried to some perfection in India. It is applicable to all kinds of game, poultry and meat. Fowls thus cooked, may be stuffed with hard eggs, chopped parsley, oysters, &c; veal with forcemeat; goose, pig and duck, wither with apples or onions, as a sauce is wanted. The stuffed things must be well skewered, or sewed before being put into the dough, which forms a crust about the meat; thus combining bread, meat, and sauce in one dish. Margaret Dods

JL Note:  We have made a variation on this, making rolls and filling them  with cooked spiced minced meat, then pinching the tops shut before baking.  This way can also use veggie mince – not very Victorian, we know, but a good alternative.