Recipe - Bacalhau A Bruxa De Valpassos

2 pound Bacalhau, soaked, flaked,
bones and skin removed
6 Onions, md., peeled, cut or sliced up
1 tablespoon Butter
2 ounce Fresh lard, minced
1 One half pound Potatoes, peeled, cut or sliced up
1 Bunch Parsley, fresh
2 Garlic cloves, slivered
One half cup Olive oil
3 tablespoon Wine vinegar
3 tablespoon Plain flour
Salt and pepper

Cover the bottom of a earthenware or ovenglass
casserole with one third of the cut or sliced up onions, flaked
cod, lard, butter, S&P, garlic, use just the leaves of
parsley, hand ragged, & thickly cut or sliced up 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