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.
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