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| 2 x ca. 450 g | Bacalhau, soaked, flaked, bones and skin removed |
| 6 | Onions, md., peeled, sliced |
| 1 Esslöffel | butter |
| 2 x ca. 30 g | Fresh lard, minced |
| 1 1/2 x ca. 450 g | Potatoes, peeled, sliced |
| 1 | Bunch Parsley, fresh |
| 2 | Garlic cloves, slivered |
| 1/2 Tasse | olive oil |
| 3 Esslöffel | wine vinegar |
| 3 Esslöffel | flour plain |
| | salt |
| | pepper |
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Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, S&P, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; Sprinkle with 1/3 of the vinegar and 1/3 of the flour.
Repeat twice, making sure you finish with a potato layer. Add the olive oil, cover, and bake on a moderate oven (350§) for 30 minutes or until potatoes are done, basting often with its own juices.
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