A favorite recipe from Depression days when chicken was more expensive than pork.
Ingredients
- 1 pound(450 g) pork, trimmed, in 1-inch cubes
- 1 pound (450 g) lean veal or skinned, boned chicken in 1-inch cubes
- 1 egg, slightly beaten
- 1 1/2 cups(3 1/2 dL) freshly made bread crumbs
- Salt
- Freshly ground pepper
- 4 tablespoons butter
- 2 tablespoons oil
- 1 cup (1/4 L) chicken broth
- 1 tablespoon cornstarch
Directions
Place alternating cubes of pork and veal or chicken on eight wooden skewers. Push the meat cubes together snugly. Mix the eggs with 1 tablespoon water and dip the skewered meat in it. Roll meat in the crumbs and sprinkle with salt and pepper. Heat the butter and oil in a large skillet and brown the meat lightly. Add 1/2 cup of the chicken broth, cover, and simmer for 20-30 minutes. Dissolve the cornstarch in the remaining 1/2 cup of the chicken broth and add it to the pan juices, cooking and stirring until clear and thickened. Serve the skewers wth sauce poured over them. Serves 4.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
City Chicken