Prepare cubes of veal, pork and beef on small skewer sticks. Prepare mixture of bread crumbs seasoned with salt, pepper and garlic powder. Prepare mixture of eggs and a tiny bit of milk. Roll city chicken sticks first in egg mixture and then in bread crumb mixture. Store city chicken pieces on plate in refrigerate for at least one hour. (This keeps the breading coated well on meat.)
In skillet brown all sides of city chicken in Crisco. Add, just a small amount of water to simmer. Transfer city chicken to roasting pan. Cut up celery and onions and cover top of city chicken. Add paprika for color. Add about 1 inch of water on bottom of roaster. Cover and bake about 1 1/2 hours. Serve with mashed potatoes, gravy, cole slaw and vegetables.
