Dock oven

Ingredients
5 handfuls (1 kg) dock
1 and 1/2 cup (200 g) flour
7-8 tbsp (150 g) pork lard
salt
Method
Cleaned, washed and chopped rhubarb stew in some of the fat, as is sprinkled occasionally with flour and salt and mix . In thoroughly greased with pig lard pan is dusted layer of flour, 3-4 mm thick. Spread it on steamed dock and covered with a layer of flour. Cover with the remaining melted lard and press with a wooden spoon until the flour further loss. The dish is baked in a moderate oven until browned.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002