1 lb. lean pork
1 lb. boneless veal
1 1/2 tsp. salt
pepper
1 egg, beaten
1/4 c. milk
1/2 c. fine dry bread crumbs
1/4 c. shortening
1/2 c. meat stock or water

Trim off excess fat from pork and cut both kinds of meat into 1 1/2 inch cubes. Stick skewers through the center of these cubes alternating pork and veal and using enough to fill skewers a little more than half full. Sprinkle salt and pepper over meat, then press into shape. Dip in egg diluted with milk. Then roll in crumbs until well coated. Brown slowly on all sides in the hot shortening in a heavy skillet. Add the stock; reduce heat. Cover and simmer slowly over low heat about 1 hour or until very tender. Make gravy from drippings, if desired, to serve with "legs". 5 to 6 servings.