Aunt Rita'S City Chicken - cooking recipe

Ingredients

1 lb. pork chunks
1 lb. veal chunks
1 onion
1/2 tsp. paprika
salt and pepper to taste
1 egg, beaten
bread crumbs

Preparation

Skewer chunks of pork and veal on sticks (ask butcher for sticks).
Add water to cover meat.
After placing in chicken fryer, add onion, paprika, salt and pepper to water.
Simmer 1 to 1 1/2 hours or until meat is well done.
Save broth for gravy. Dip meat sticks in egg, then bread crumbs and deep fry.
Drain well.
Thicken gravy with flour or cornstarch and water.