QUEBEC-RESEARCH-L Archives

Archiver > QUEBEC-RESEARCH > 2008-01 > 1199764000


From: "FRANCOISE SEGUIN" <>
Subject: Re: [Q-R] Gleassons...Found it!
Date: Tue, 8 Jan 2008 11:06:18 -0800
References: <c86.2206f5de.34ac0bd4@aol.com><00ca01c85188$8aa7e440$70439942@acer6e395d0925>


Marlyn, You don't have to have a head to make head cheese. Just use Pork
Hocks and beef shank cover with water and add 1stalk celery and one small
onion some cloves and a cinnamon stick. Bring to a boil and then simmer
until the broth forms a string like gelatin. Let it cool the shred and pick
over so there are no bones or gristle left. pour into bowls and let rest
until cool. Refrigerate and enjoy. Love Fran PS it is very good on toast
in the morning.
----- Original Message -----
From: "Marlyn" <>
To: <>
Sent: Monday, January 07, 2008 3:53 PM
Subject: Re: [Q-R] Gleassons...Found it!


> 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 -----
> From: <>
> To: <>
> Cc: <>
> 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
>>
>>
>>
>>
>> **************************************See AOL's top rated recipes
>> (http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~For the list web page, goto:
>> http://freepages.genealogy.rootsweb.com/~unclefred/main.htm
>> -------------------------------
>> To unsubscribe from the list, please send an email to
>> with the word 'unsubscribe' without
>> the quotes in the subject and the body of the message
>>
>
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~For the list web page, goto:
> http://freepages.genealogy.rootsweb.com/~unclefred/main.htm
> -------------------------------
> To unsubscribe from the list, please send an email to
> with the word 'unsubscribe' without
> the quotes in the subject and the body of the message
>
>
> --
> No virus found in this incoming message.
> Checked by AVG Free Edition.
> Version: 7.5.516 / Virus Database: 269.17.13/1211 - Release Date: 1/6/2008
> 11:57 AM
>
>

This thread: