City Chicken - cooking recipe

Ingredients

1 lb. veal, cut in 1 1/2-inch cubes
1 lb. lean pork, cut in 1 1/2-inch cubes
fine, dry bread crumbs
2 slightly beaten eggs
1/4 c. fat

Preparation

Alternate veal and pork cubes on 6 wooden skewers.
Dip in crumbs, then in eggs and again in crumbs.
Brown on all sides in hot fat in heavy skillet over medium heat.
Season with salt and pepper.
Remove from skillet and place in pan or baking dish.
Add a little water and bake in oven for 1 1/2 hours at 350\u00b0.
Can be eaten cold.
Excellent for a picnic.