Mock Chicken Legs
Chicago Mock Chicken Legs
Request: City Chicken Old Woman's Day Cookbook made with ground pork and
sage shaped onto sticks to look like drumsticks.
Mock Chicken Legs
Chicken leg shaped veal and pork, spiced perfectly, then browned and
simmered."
Prep Time 20 Min
Cook Time 55 Min
Ready In 1 Hr 45 Min
Original recipe yield: 4 servings
1/4 pound ground pork
1 pound ground veal
1 teaspoon salt
1/8 teaspoon paprika
1 tablespoon chopped green bell pepper
1/4 cup crushed pineapple, drained
1 cup dry bread crumbs
2 eggs, lightly beaten
Combine ground pork, ground veal, salt, paprika, green pepper and
pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread
crumbs, then in egg slightly beaten with 1 tablespoon water and again in
bread crumbs. Let stand 30 minutes in the refrigerator. Brown in frying
pan in hot fat, add a little water, then reduce temperature. Cover tightly
and let cook slowly for 45 minutes.
Chicago Mock Chicken Legs
A great way to recycle leftover meat. A thrifty variation on city chicken,
this dish might or might not actually contain chicken. From the
Mississippi Valley chapter of the United States Regional Cookbook,
Culinary Arts Institute of Chicago, 1947. Delicious with Vegetable
Puffs(Vegetable Puffs). Cooking time approximate.
4 servings 25 min 15 min prep
2 cups meat, minced (leftover is fine)
cayenne pepper, to taste
1 tablespoon bell peppers, seeded and minced
1 egg, beaten with
1 tablespoon water
breadcrumbs
White sauce
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter; blend in flour salt and pepper. Add milk gradually, stirring
constantly until mixture thickens, then cook about a minute longer. Add
the meat to the white sauce followed by the seasonings and bell pepper.
Spread on a plate to cool. Shape like chicken legs and insert a wooden
skewer. Roll in crumbs, egg, then crumbs again. Fry in deep hot fat
(380F) and drain on paper towels.
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