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Recipe for family meals :

Mock Chicken Drumsticks or City Chicken

This recipe is from the SodaMail Recipes in Time! newsletter which is written by Chele who also has her own website, Chele's Treasures <click here>

Chele is a single mother of three young boys who manages to find the time to run her own desktop publishing and personalisation service from her home and also writes the popular SodaMail newsletter Recipes in Time! three days a week.

The newsletter is really interesting as not only do you get the recipe but you also learn about the food itself as in this sample recipe. This is one of the internet's better newsletters and if you are interested in your food you should subscribe. To subscribe to Recipes in Time! <click here>

A Little 'Mock' Food History

'Mock' foods (foods that are named for an ingredient that is not in the recipe) have a long history. Medieval cooks employed by wealthy families were fascinated with illusion food. The practice of calling one food by another name or making one meat resemble another was quite an art and highly respected.

Victorian era cooks were also intrigued by mock foods. They enjoyed Mock Turtle Soup (calf's head), Mock Goose (leg of pork) and Mock Apple Pie (soda crackers). The Depression and World War II era cooks created mock foods to stretch the budget and satisfy family tastes. The 1931 edition of Irma Rombauer's The Joy of Cooking has recipes for Mock Chicken Sandwiches (tuna), Mock Pistachio Ice Cream (vanilla with almond extract and green food coloring) and Mock Venison (lamb).

The Oxford English Dictionary does not have an entry for City chicken or Mock chicken, but it does have an entry for 'mock duck' and 'mock goose'. These are defined as "a piece of pork from which the 'crackling' [skin] has been removed, baked with a stuffing of sage and onions". The Oxford English Dictionary traces this usage in print to 1877.


1 pound veal steak
1 pound pork steak
salt & pepper
1 egg
2 tablespoons water
1/ 4 cup shortning
1 tablespoon minced onion (optional)

  • Cut into 1 x 1 1/2 inch pieces the 1 pound of veal steak and the 1 pound of pork steak. Sprinkle them with salt, pepper.
  • Arrange the veal and pork cubes alternately on 6 skewers. Press the pieces close together into the shape of a drumstick.
  • Roll the meat in flour.
  • Beat 1 egg, 2 tablespoons water. Dip the sticks into the diluted egg then roll them in breadcrumbs.
  • Melt in a skillet 1/4 cup shortening. Add 1 tablespoon minced onion (optional). Brown meat well.
  • Cover the bottom of the skillet with boiling stock or stock substitute or water. Put a lid on the skillet and cook the meat over very hot heat until it is tender.
  • Thicken the gravy with flour (2 tablespoons four to 1 cup of liquid).
  • If preferred, the skillet may be covered and placed in a slow oven 325°F. Until the meat is tender.

Source: The Joy of Cooking, Irma S. Rombauer 1946

Serves 6