City Chicken

1 lb Stew beef
1 lb Boneless pork
1 lb Boneless chicken breasts
1/2 c Flour
1/2 ts Basil
1/2 ts Parsley
1/2 ts Dill
1 Egg
1/2 c Milk
Flour to dredge

Mix the egg and milk together and set aside. Preheat oven to 300-325F. Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10" skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices ontop. (You might want to coat the dish with a non-stick spray first). Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or until the meat is browned on all sides and very tender. If you wish, serve this with gravy. It is very filling and very good.

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