In a deep bowl, beat the eggs and milk lightly. Combine the remaining ingredients and add to the egg mixture, a small quantity at a time. Stir just until the batter is smooth. Set the batter aside for 30 minutes. Dip the meat in the batter until it is well-coated and fry in hot oil or shortening.
PICKLED EGGS
12 appetizers
In Pennsylvania Dutch Country, Pickled Eggs are a sign of summertime. Vary the flavor by substituting pineapple juice or canned beet liquid for the vinegar. The latter gives them a rosy look.
2 C. white vinegar
2 T. sugar
1 med. onion, sliced and separated into rings
1 tsp. salt
1 tsp. whole mixed pickling sauce
12 hard-cooked eggs