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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