For 20 skewers use 1 & 1/3 lbs. boneless veal shank and 2 lbs. boneless pork.
(Pork and Veal? That’s why it’s "mock" chicken- - -)
Cut into cubes and put on skewers – alternating pork and veal. Roll meat in flour spiced with: salt, pepper, sage, allspice, cloves (not more than 1/8 t of cloves. I use the most sage. (about 2 T))
Three eggs, beaten until blended.
Roll floured meat into egg & then in bread crumbs.
Brown meat on all sides in oil. Put in large roasting pan – add 1 qt. milk. (I use powdered that has been dissolved in water) – slice 1 lg. onion – 1 pepper – on meat. Add 2 bay leaves – that I break in half.
Cover. Roast at 350 1 to 1 & ½ hrs. until meat is tender. Remove meat from pan and use remains for gravy. I usually add water to it and then thickening.