Diana requested a recipe for a "mock chicken legs"
Here are several response that came in.
If you have a variation of this recipe that you would like to share with our readers,
send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
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Two Variations of Mock Chicken Legs
1 lb. lean pork
1 lb. boneless veal
1 1/2 tsp. salt
pepper
1 egg, beaten
1/4 c. milk
1/2 c. fine dry bread crumbs
1/4 c. shortening
1/2 c. 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". 5 to 6 servings.
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