There is nothing into which the heart of man so easily falls as pride, and yet there is no more vice which is more frequently, more emphatically, and more eloquently condemned in Scripture. Pride is a thing which should be unnatural to us, for we have nothing to be proud of. In almost every other sin, we gather us ashes when the fire is gone. But here, what is left? The covetous man has his shining gold, but what does the proud man have? He has less than he would have had without pride, and is no gainer whatever. Pride wins no crown.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats			8	Servings

INGREDIENTS

1	lb	Veal, cubed
1	lb	Pork, cubed
2	tb	Olive oil
1/8	c	Dry red wine
1/2		Lemon, juiced
1		Clove garlic, chopped
1	ds	Thyme
1	pn	Sage
		To taste salt and pepper
1		Loaf thick bread cut into cubes
4	sl	Thick country bacon, cut into 2" pieces

INSTRUCTIONS

I found these two City Chicken recipes doing an Alta Vista search.
City chicken is a Michigan regional specialty. It doesn't use chicken and
it's popularity extends to rural areas and big towns alike. It's just
something every Michigander has in their repertoire. I use pork and veal.
Don't buy the fancy expensive veal. Shoulder meat is fine, just trim off
the grizzle and fat.
This dish can be made up ahead up time and left to marinate. Some city
chicken recipes are breaded and deep fried. I prefer the healthier broiling
method without the breading. To make 8-12 City Chicken Kabobs, you'll need:
Make a marinade consisting of the wine, olive oil, garlic, lemon juice and
seasonings. Marinate the veal and pork cubes for an hour. On your kabob
sticks alternate threading the bread cubes, veal, pork and bacon. (You can
thread in some slices of red pepper for color, too!) Place on a tray and
sprinkle with some of the marinade and place under the broiler for about 30
minutes, rotating them occasionally.
Another trick I often use is to thread in some fresh herbs inbetween the
meat. This adds a wonderful flavor to the city chicken as well. This is
basic home-cooking at its best. The kids love it. Serve it with a glass of
moojuice. And as always, a creative cook is a good cook.
Posted to FOODWINE Digest 05 Dec 96
From:    Chris Marksberry <[email protected]>
Date:    Fri, 6 Dec 1996 12:42:14 +0000

A Message from our Provider:

“Don’t put a question mark where God puts a period.”