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City Chicken with Beef and Pork


Recipe for City Chicken, an old recipe from a time when chicken was expensive.


  • 1 1/2 lb. beef or veal
  • 1 1/2 lb. pork
  • 1 can cream of mushroom soup
  • 1 soup can of milk
  • 2 (4 oz.) cans mushrooms
  • 2 eggs, beaten
  • Cornflakes crumbs
  • Salt to taste
  • Pepper to taste
  • Oil to brown meat
  • Wooden skewers


Slice meat into 1 inch squares, about 1/4-inch thick. Alternately place meat on wooden skewers; (one pork, one veal etc.). Roll finished skewers first into eggs to which you have added salt and pepper; then into cornflake crumbs. Brown in skillet, being sure coating is well done. Place in casserole. Mix milk, soup and mushrooms together in pan dripping heat through, pour over meat in casserole. Bake covered at 300° for about 3 hours.

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