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From: "Marlyn" <>
Subject: Re: [Q-R] Gleassons...Found it!
Date: Mon, 7 Jan 2008 18:53:35 -0500
References: <c86.2206f5de.34ac0bd4@aol.com>


Hi, All.
My mom made creton at home as late as the late '80s when she and a
neighbor raised a couple of hogs together. "Head cheese," as creton is
known in my family, was made with a hogs head that had been scrubbed until
it glistened. It was made with salt, pepper, and seasonings [I don't
remember what and was at the point in life not interested enough to write it
down] which she boiled literally until the meat fell off the bones. It was
then picked through so no bones or gristle was left in the mix, cooked down
until almost a gel and stored in glass containers in the bottom of the
fridge. The fat rose to the top and acted like a sealant for the meaty
paste. Oh, Yum! Alas, today I have to buy it being of no mind, mind you, to
raise my own hogs.
Is this dish particularly Acadian? That was her background.
Happiest of New Years to All, Marlyn
----- Original Message -----
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Sent: Tuesday, January 01, 2008 4:34 PM
Subject: Re: [Q-R] Gleassons...Found it!


> And just today I (finally!) found the recipe for what we called "goton".
> No
> wonder I couldn't find it ... most people seem to call it "creton" and
> this
> recipe was for "Gorton".
>
> But it sounds just the way I remember it -- ground pork (mother ground a
> pork butt), onions, cinnamon, cloves, salt -- and pepper all cooked down
> to a
> delicious sandwich spread. Great with relish on rye bread.
>
> I'm guessing that in the old days it was cooked with a lot more of the
> fat
> because mother said that they stored it in crocks with the thick layer of
> fat
> that rose to the top and it would keep all winter in the cold. We never
> had
> any left for that long that we could test that out!
>
> Jackie
>
>
>
>
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