Ingredients
1 3/4 lb lean end belly of pork
2 pig's kidneys, (5 oz each)
3 small oranges
1 head of celery
1 onion
2 garlic cloves, crushed
1 parsley and rosemary
1 bay leaf
1 a little yeast extract
1 flour and dripping
Directions
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
Servings: 4 servings
Pork With Celery & Orange Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
It is actually possible to track the history of recipes way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius recounts how the ancient Romans were skilled in the use of a wide range of spices and herbs, including some familiar names for example bay, rue and parsley. During the following few centuries, the upper-class families of Europe strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes of the day. By the advent of the 1900s, cooking books are greatly in demand as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Pork With Celery & Orange recipe.
