Even though I got such a happy result, I still wanted to find a good recipe for this old dish. So I typed in "city chicken" and I found this dish has a wikipedia entry all its own.
After diligent searching, I found the definitive City Chicken recipe. It comes from Simpson-Fletcher's Soul Food Recipes published by Simpson - Fletcher United Methodist Women and Fundcraft Publishing. We can thank Sue Delaney for providing the recipe. The Church has a Facebook page. I sent a message to find out if this regional cookbook can still be purchased. I will let you know if I get more information. Illustration from The Old Design Shop an award winning blog and shop featuring Vintage Illustrations.
City Chicken
3/4 pound Pork, cut in one inch pieces
3/4 pound Veal, cut in one inch pieces
1 cup Cracker Crumbs
1 Egg, beaten
5 tablespoons Shortening
1/2 cup Flour
1/2 cup canned Milk
Salt, Pepper and Paprika to season the Gravy
Alternate, very closely, Veal and Pork on wooden skewers. Dip each skewer into the beaten Egg, and then into the Crumbs. Continue to alternate this dipping until the meat is well covered and resembles a chicken leg. Brown the skewers on all sides in hot Shortening. Place skewers side by side in an oiled roasting pan, cover and then bake in a moderate oven until the meat is very tender. Baste occasionally with drippings. Remove the City Chicken from the pan. Add Flour, Milk and Seasonings to the drippings. Stir until brown and thick. This is a gravy for the City Chicken.
Note: Put your Crackers in a bag and bang them with a rolling pin to make the Cracker pieces fine.
3/4 pound Pork, cut in one inch pieces
3/4 pound Veal, cut in one inch pieces
1 cup Cracker Crumbs
1 Egg, beaten
5 tablespoons Shortening
1/2 cup Flour
1/2 cup canned Milk
Salt, Pepper and Paprika to season the Gravy
Alternate, very closely, Veal and Pork on wooden skewers. Dip each skewer into the beaten Egg, and then into the Crumbs. Continue to alternate this dipping until the meat is well covered and resembles a chicken leg. Brown the skewers on all sides in hot Shortening. Place skewers side by side in an oiled roasting pan, cover and then bake in a moderate oven until the meat is very tender. Baste occasionally with drippings. Remove the City Chicken from the pan. Add Flour, Milk and Seasonings to the drippings. Stir until brown and thick. This is a gravy for the City Chicken.
Note: Put your Crackers in a bag and bang them with a rolling pin to make the Cracker pieces fine.
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