How To make Bacalhau 'A Bruxa De Valpassos

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 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