Mom’s Creton Spread
By Yankee Magazine|Nov 15 2007|
Of French Canadian origin, each added their own special touch to the recipe. This is my mother’s and the best I’ve ever tasted. Some of the measurements are guessed, but the ingredients stay the same. The measurements were never written down. It’s a case of trial and error. Everything is to taste!
Ingredients
2-3 pounds pork butt or blade
2 medium onions
1 teaspoon salt, to taste
1/4-1/2 teaspoon pepper, to taste
2-3 teaspoons ground allspice, to taste
1-2 teaspoons ground cloves, to taste
Instructions
Cut pork into large chunks, cover with water. Add 1 onion, salt and pepper. Cook until pork is cooked through. Reserve cooking liquid. Cool and grind pork and cooked onion, grinding 1 or 2 raw onions along with pork. Return to reserved cooking liquid, add allspice, cloves and more salt and pepper, to taste. Cook over medium heat until all the liquid has evaporated. Taste periodically to check for seasonings, adjust for taste. Serve on toast or crackers. It also makes a good sandwich for lunch.
