City Chicken or Mock Chicken Legs

A favourite recipe from the depression days,
when chicken was more expensive than pork.
Everyone loves it because it is a good comfort food.

Ingredients:
1 pound pork, trimmed, in 1 inch cubes
1 pound lean veal or skinned, boned chicken, in 1 inch cubes
1 egg, beaten slightly
1 1/2 cups freshly made bread crumbs
Salt
freshly ground pepper
4 Tbs butter
2 Tbs oil
1 cup chicken broth
1 Tbs cornstarch

Directions:
Place alternating cubes of pork and veal
or chicken on eight wodden skewers.
Push the meat cubes together snugly.
Mix the egg with 1 Tbs water
and dip the skewered meat in it.
Roll meat in the crumbs
and sprinkle with salt and pepper.
heat the butter and oil together
in a large skillet and brown the meat lightly.
Add 1/2 cup of the chicken broth, cover,
and simmer for 20 to 30 minutes.
dissolve the cornstarch in the remaining
1/2 cup chicken broth and add it to the pan juices,
cooking and stirring until clear ant thickened.
Serve the skewers with the sauce poured over them.