Redhead Moments

R and I were at a meat market the other day and all of a sudden I was craving Gorton. Yes there probably should be some kind of accent a goo (how do you spell that little thingy you put above a guy name Claude name?)
So I called Mom to get her Gorton recipe. She gave it over the phone from memorization of course, but said she would check her recipe and just to make sure. She called back today and said she couldn't find her recipe but that I should make it to taste. I long for some Gorton so will be making some next weekend from how Mom told me. For those of you interested in knowing what Gorton is, it is a French spread kind of like pate (again where is that accent a goo thingy).
Take your 1 pound of ground pork butt and put it in a skillet with salt, pepper and finely chopped onions. Add water so the meat is covered. Do not cover pan. Leave on low and slow for 1 hour. Keep adding water if needed so meat is always covered. You can skim off fat if you like. The meat should resemble hamburg with a gray color. Remove from heat and add 1/8 tsp of ground clove and 1/2 tsp of allspice. This is where Mom wasn't sure of measurements so said add to taste.
If anyone has Mom's recipe, let me know. Until then, I will try my best to keep the French in me fed.
Au Revoir