Ingredients

1 lb. stew beef
1 lb. boneless pork
1 lb. boneless chicken breasts
1/2 C. flour
1/2 tsp. basil
1/2 tsp. parsley
1/2 tsp. dill
1 egg
1/2 C. milk
flour to dredge

Cooking Instructions

Mix the egg and milk together and set aside. Preheat oven to 300-325. Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10-inch skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices on top. Bake at 300-325 for about 2-1/2 to 3 hours, or until the meat is browned on all sides and very tender.
 
 
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