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Grandmothers Creton
category: Meats & Meat Pies
submitted by: Larry Lachance
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Memories
When I was a child, my grandmother, Val Desjardins, would always have a batch of this made up in the Frigidaire. We would use it to make sandwiches, with mustard, sometimes on crackers as a snack and sometimes, I would just eat it right out of the dish, yum! I also remember when she would roast a chicken, she would make up a batch of mashed potatoes and mix two parts creton to one part mashed potatoes and stuff the bird. This was delicious. I don't know where she got the recipe, I assume from her grandmother who raised her. I know it is from Quebec originally.

Prep Time: 30-45 minutes
Cooking time: 2 hours, 30 minutes
Makes: 8 Servings
Difficulty: Average (anybody could do this)
Recipe Source: My grandmother
Ingredients
Qty Measure Ingredient
1 1/2
LBs
 pork shoulder (ground twice) and it should be fatty
1
TBsp
 Lard (more if the pork isn't fatty enough)
2
Small
 Onion (finely chopped)
1
Pinch
 Ground Cloves
1
Tsp
 Allspice
1
Salt & Pepper (to taste)


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Grandma's Creton

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Directions Directions  
Mix all ingredients except cloves and allspice in Heavy Pot with salt and pepper. Add water to cover and dook over low heat for one hour.

Sprinkle cloves and allspice into mixture. Continue cooking until all water has evaporated, about 2 to 2 1/2 hours. Check taste, add salt and pepper if needed.

If there is too much fat, remove it. Place in a bowl, cover and refrigerate until meat has set.

Note: May be used as a stuffing for chicken or turkey by eliminating the fat or suet. Stuff the bird with two parts meat to one part mashed potatoes.