| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Bacalhau, soaked, flaked, bones and skin removed |
| 6 |
|
Onions, md., peeled, sliced |
| 1 |
tb |
Butter |
| 2 |
oz |
Fresh lard, minced |
| 1 1/2 |
lb |
Potatoes, peeled, sliced |
| 1 |
|
Bunch Parsley, fresh |
| 2 |
|
Garlic cloves, slivered |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Wine vinegar |
| 3 |
tb |
Plain flour |
|
|
Salt and pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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