Stew the cleaned, washed and finely chopped dock in some of the lard, sprinkle occasionally with flour and salt and then mix. In a generously greased with lard tray, sprinkle on a layer of flour, about 1/8 (3 mm) thick.
On it, spread out the stewed dock and cover it with a layer of flour. Cover with the remaining melted lard and press it with a wooden spoon until the flour gets greased.
Bake the dish on moderately high heat until browned.