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City chicken?
On Nov 25, 11:34*am, sf > wrote:
> On Wed, 25 Nov 2009 16:27:48 GMT, Wayne Boatwright > > > wrote: > >Yes, wooden skewers about 6 inches long. *More traditionally, it was > >alternating pieces of veal and pork. *Typically, it was breaded and browned > >in fat in a skillet, then baked covered with a small amount of broth added > >until tender. > > Pieces of veal and pork? *It's not much a drumette in that case. *I > envisioned ground veal and pork shaped into a meatball on a stick! > > -- > I love cooking with wine. > Sometimes I even put it in the food. Not in the American Midwest - it was just cubed and put onto a skewer. I think it was a WWII-era thing. We had it in the 40s and 50s. My mom made it just for a fun thing. And it tasted really good. N. |
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