St. Stan's City Chicken

posted by lorilou 01-25-100 6:28 PM

St. Stan’s City Chicken
from a Jubilee Edition of a church cookbook in Hamilton, Ontario.

2 lbs. pork
2 lbs. veal
2 onions, diced
1 tsp. salt
Flour
1 egg, beaten
breadcrumbs


Cut pork in cubes, add salt and 1 onion. Mix well and let stand covered for at least 4 hours. Repeat the same procedure for veal.

Arrange meat cubes alternately on skewers leaving space at both ends. Press meat firmly in the palm of hand. Roll in flour, then in egg and finally in breadcrumbs.

Brown on all sides in hot shortening or mixture of shortening and margarine. Place in roaster at 350 degrees about 2 hours or until tender.

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