INGREDIENTS

INSTRUCTIONS

Halve and core the kidneys.  Soak them in acidulated water for 1 hour
then drain and dry.  Bone the pork, reserve the rind and cut the  flesh
(there should be at least 1 lb.) into large cubes. Grate the  zest of
all 3 oranges and squeeze the juice from 2.  Measure the  juice and add
enough yeast extract dissolved in hot water to make 8  fl. oz. of
liquid in total.  Seal the pork briskly in a little hot fat and
transfer to a casserole.  Slice the kidneys thickly, dust with flour,
brown in the hot fat and  add to the casserole. Tie together 3 sprigs
of rosemary, 6 bruised  parsley stalks and a bay leaf, and bury the
bouquet among the meats.  Roughly chop the onion and fry it briefly.
Sprinkle on 1-1/2  tablespoons flour and pour on the liquid. Bring to
the boil,  stirring, and add to the casserole. Add plenty of salt and
pepper,  the crushed garlic and orange zest. Cut the celery into large
chunks  and add it to the casserole - do not stir it in. Lay the pork
rind,  fat side down, on top of the celery, and put a sheet of
greaseproof  paper over that. Cover with the lid and cook at 325 F (160
C) gas  mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a
further 45    minutes.  Remove and discard the paper, rind and bouquet
of herbs. Stir the  casserole to mix the ingredients and add the flesh
of the reserved  orange, cut into V-shaped segments and ruthlessly
stripped of all  membrane. Cover with fresh greaseproof paper and the
lid; cool  quickly and chill overnight.  Remove surface fat and reheat
the casserole gently but thoroughly for  serving.  Check seasoning and
garnish with fresh chopped parsley.  Source: Philippa Davenport in
"Country Living" (British) October 1987.  Typed for you by Karen
Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.5mg
Potassium: 210.4mg
Carbohydrates: 12.2g
Fiber: 2.5g
Sugar: 8.2g
Protein: 1.2g