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.

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