Recipe: Mock Chicken aka City Chicken (was this from the 60s?) (4)

I think I remember Mock Chicken (City Chicken) from the 1960s. I am not sure, however. Do any of you remember?

******************

These four recipes were previously posted by Jackie/MA 8/2/2004

I found these recipes on the internet. I have not tried any of them.

MOCK CHICKEN LEGS

1 1/2 lbs. beef roast or round steak
1 1/2 lbs. pork roast or pork steak
2 eggs
1 tbsp. water
1/2 tsp. pepper
1 dozen saltines
12 to 15 meat sticks

Cut fat from meat. Cut meat into strips. Start with beef strips, then pork, continue to place on stick alternately.

Crush saltines to fine crumbs.

Mix eggs, water, pepper with fork.

Place in fry pan on medium heat to melt.

Dip meat filled stick in egg mixture, roll in cracker crumbs.

Lay carefully in hot fat. Turn when golden. Set on end in casserole with sliced onion on bottom. Cover.

Bake at 325 degrees about 2 hours.
______________

MOCK CHICKEN LEGS

2 lb. lean pork, cut in cubes
2 lb. veal, cut in cubes
4 eggs, slightly beaten
1 pkg. Saltine crackers, crushed
2 cans cream of mushroom soup, thinned with a little milk
8 to 12 meat skewers

On meat skewer, alternate veal and pork cubes. Roll each skewer in egg and cracker crumbs.

Brown in skillet with oil.

Layer the browned skewered meat in baking dish. Cover with mushroom soup.

Bake at 325 degrees for 1 hour.
__________

MOCK CHICKEN LEGS

2 lbs. each veal and pork pieces
Put on a small wooden skewers.

Flour
Salt and pepper to taste
1 cup water
Garlic to taste
2 tbsp. butter

Alternate veal and pork on stick.

Put salt, pepper and garlic in flour. Dredge meat in flour.

Brown in butter.

Add water, braise for 1 hour.

Makes about 15 sticks
__________________

MOCK CHICKEN LEGS

1 lb. lean pork
1 lb. boneless veal
1 1/2 tsp. salt
pepper
1 egg, beaten
1/4 cup milk
1/2 cup fine dry bread crumbs
1/4 cup shortening
1/2 cup meat stock or water

Trim off excess fat from pork and cut both kinds of meat into 1 1/2 inch cubes. Stick skewers through the center of these cubes alternating pork and veal and using enough to fill skewers a little more than half full. Sprinkle salt and pepper over meat, then press into shape. Dip in egg diluted with milk. Then roll in crumbs until well coated.

Brown slowly on all sides in the hot shortening in a heavy skillet.

Add the stock; reduce heat. Cover and simmer slowly over low heat about 1 hour or until very tender. Make gravy from drippings, if desired, to serve with "legs".

Servings: 5-6