Quantcast

Order Your Almanac Today!

Mom's Gorton Spread

The Editors
Yield
r
Course
Other
Preparation Method
Simmer
Sources
User Submitted
Print Friendly and PDF

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 teaspoon ground allspice (to taste)
1-2 teaspoon 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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

What's cooking in The Old Farmer's Store?
More Like This

Comments