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Mock Legs Recipe

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This recipe for Mock Legs, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Busia Agatha (Pluta) Kosciak by Mary Swidergal
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Veal (about 1 1/4 inch cubes)
2 lbs. Pork (about 1 1/4 inch cubes)
6 Large Eggs
32 oz Frying Oil
Breadcrumbs (seasoned)
Salt
Black Pepper
Garlic
20 4 1/2 inch Wooden Sticks (skewers)
Broiler Pan with removal rack

Directions:
Directions:
Keeping the cubed Veal and Pork in separate piles season each pile of meat with about 1 tbsp salt, pepper and garlic.

Beat 6 eggs in a bowl and place seasoned breadcrumbs in a second bowl. On a stick, assemble seasoned meat alternating, 1 pork and 1 veal (about 5 or 6 cubes), shaping meat to form a mock leg. Dip formed mock leg the beaten eggs, roll egg coverd mock leg in breadcrumbs, ensuring meat is completely covered with breadcrumbs. Repeat egg and breadcrumbs a second time.

Next heat frying oil, ensuring the oil is hot enough to deep fry mock legs. Fry until entire mock leg is golden brown. After all mock legs are fried golden brown, pour about 1/2 inch of water into the bottom of broiler pan, replace broiler pan rack and align golden brown mock legs on top rack. Cover mock legs with foil and place in pre-heated 325 oven for about 1 1/2 hour, turning mock legs about every 15 minutes. Remove foil for the last half hour. Keep turning mock legs until done.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
3 - 4 hours
Personal Notes:
Personal Notes:
Mock legs were a Busia Kosciak banquet special. We enjoy it now for special occasions, with sides of Christmas eve potatotes fried on a pan, cauliflower and carrots, and noodle salad.

 

 

 

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