City Chicken on a Stick

Growing up on a farm with a chicken flock we probably ate almost as much chicken as we did beef or pork. If my memory serves me right, there wasn’t the vast array of poultry products available in the grocery stores or meat markets back then as then is now. If a family didn’t have their own chicken flock, their main meat protein came from the hoofed species. Here’s an old recipe for fake chicken kababs.

2 lbs pork tenderloin
2 lbs veal steak
Salt & pepper
Cracker crumbs
Beaten eggs
Fat for frying
2 c milk

Cut pork tenderloin and veal steak into 1-1/2 inch squares. Season with salt and pepper. Alternate 3 pieces each of the pork tenderloin and veal steak onto wooden skewers. Roll skewers in cracker crumbs. Dip skewers in beaten egg. Brown on all sides in 365 degree deep fat. Place in baking pan. Add the milk. Cover and bake in 325 degree oven for about 2 hours.

Keep your fork

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