Wednesday, April 10, 2013

Vintage Recipe of the Day-- 04-10-2013

Today's Recipe of the Day is taken from a book titled "MEAT Selection Preparation and 100 Ways to Serve" copyright 1934 by the Armour and Company.  Like yesterday's recipe, this one sounds like it might taste pretty good, but I have to admit that the preparation involved in this one left me a bit befuddled as to why this someone would go to the trouble.  Read it for yourself and let me know what you think...

City Chicken

1 lb. veal cutlet or steak
1 lb. pork steak
1 3/4 tsp. salt
1/2 tsp. pepper
1 egg
3/4 cup bread crumbs
2 tbsp. bacon drippings
2 tbsp. flour
2 cups stock
1 tsp. minced onion

Soak 8 wooden skewers in water.  With a mallet or meat hammer pound meat until flat and thin.  Pound the salt and pepper at the same time.  Cut into 2 inch squares.  Insert skewers in center of pieces of meat, alternating the veal and pork, using 5 or 6 pieces on each skewer.  With your fingers, mold the meat on the skewers into drumstick shapes, then roll in bread crumbs, dip in beaten egg (diluted with water) and into bread crumbs again.  Let stand about 5 minutes, then brown the "drumsticks" in hot fat and place in a baking dish.  To the hot fat, add flour to form a paste, then add stock and stir until thickened.  Add seasonings and pour gravy over the meat.  Cover and bake in a moderate (350F) oven for one hour.  Serve with hot biscuits or noodles.  Serves 8.

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