-
1
Halve and core the kidneys.
-
2
Soak them in acidulated water for 1 hour then drain and dry.
-
3
Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb.)
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4
into large cubes.
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5
Grate the zest of all 3 oranges and squeeze the juice from 2.
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6
Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl.
-
7
oz.
-
8
of liquid in total.
-
9
Seal the pork briskly in a little hot fat and transfer to a casserole.
-
10
Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole.
-
11
Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats.
-
12
Roughly chop the onion and fry it briefly.
-
13
Sprinkle on 1 1/2 tablespoons flour and pour on the liquid.
-
14
Bring to the boil, stirring, and add to the casserole.
-
15
Add plenty of salt and pepper, the crushed garlic and orange zest.
-
16
Cut the celery into large chunks and add it to the casserole - do not stir it in.
-
17
Lay the pork rind, fat side down, on top of the celery, and put a sheet of greaseproof paper over that.
-
18
Cover with the lid and cook at 325F (160C) gas mark 3 for 1 1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes.
-
19
Remove and discard the paper, rind and bouquet of herbs.
-
20
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.
-
21
Cover with fresh greaseproof paper and the lid; cool quickly and chill overnight.
-
22
Remove surface fat and reheat the casserole gently but thoroughly for serving.
-
23
Check seasoning and garnish with fresh chopped parsley.
