2 lbs. inexpensive beef roast
2 eggs, beaten
2 c. cracker meal or bread crumbs
1 c. water
1/2 c. vegetable shortening or vegetable oil
2 lb. pork butt roast
1/4 c. milk
1 (10 1/2 oz.) can cream of mushroom soup
1 (12 oz.) jar brown gravy
20 (6") long bamboo skewers

Have a butcher cut both roasts into 1" chunks. Put meat on skewers, alternating between pork and beef (about three pieces each per skewer). Roll meat on skewer in egg and milk mixture. Roll in cracker meal or bread crumbs. Fry in oil until golden brown. Place in a 2 quart roaster and pour gravy, soup and water over meat on skewers. Roast at 350 degrees for about 1 1/2 hours. Makes 15 to 20 city chickens.