|Lean salt pork||1⁄4 Pound, with the rind removed, blanched in boiling water for 10 minutes, drained and finely chopped|
|Smoked ham||1⁄4 Pound, finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Onion||1 , chopped|
|Chard||10 Ounce, chopped (About 300 Gram Or 3 Cups)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Milk||2 Cup (32 tbs)|
|Pork fat slices||1⁄4 Pound (Use Fresh, Thinly Sliced)|
Mix together all of the chopped ingredients, seasoning with salt and pepper.
Mix the flour with the milk, and whisk in the eggs.
This batter should be thin enough to pour.
Stir the batter into the chopped mixture.
Butter a baking dish and line it with the pork fat.
Pour the mixture into the dish and bake it, uncovered, in a preheated 350° F. [180° C] oven.
When the top is browned, after about 45 minutes, test for doneness with a skewer.
If the skewer comes out with dough on it, cover the cake with a piece of buttered wax paper and continue baking until the skewer comes out clean.
Unmold the cake onto a warmed platter and serve it hot.
It may be served with tomato sauce or gravy, but the authentic farmhouse dish is served plain.