City Chicken

1 lb. veal

1 lb. lean pork

Flour, salt, pepper

1 egg

2 Tbsp. water

Bread crumbs

1/4 cup oil or shortening

1 Tbsp. grated onion

Cut meat into 1 to 1 1/2 inch chunks.  Sprinkle with salt and pepper.  Arrange alternately on 6 to 8  skewers.  Press the pieces close together in the shape of a drumstick.  Roll the skewered meat in seasoned flour.  Beat egg and water together.  Roll the sticks in the diluted egg then dip in bread crumbs.  Melt shortening in skillet, add onion.  Brown the meat well in skillet.  Cover and cook over medium high heat until meat is tender.  Or cover and place in oven at 325 degrees until meat is tender.  Remove meat from pan and place pan on stove.  Add 1 cup water or broth mixed with 2 Tbsp. flour.  Cook until thick, scraping up and stirring in all brown bits.  Serve gravy with meat. 

NOTE FROM MARY GLOWIAK:  My way is to put the browned meat on a rack in a roaster.  Add a little water (1/4 to 1/2 cup, depending on how much meat you are working with).  Add some celery leaves and sliced onions on top of the meat.  Bake at 325 degrees until tender.  

This is a recipe cooked by Donald’s mother for her family when they were growing up.  Donald's sister, Eileen, remembers having this many times for Sunday dinner.  The note from Aunt Mary was on the bottom of Grandma's recipe.