Denise in NH wrote about gorton, sometimes known as creton

Sheldon said:

Creton? Don't you mean cretin?
Do you have a web site for your Gorton?
The Gorton in New England I know is a purveyor of excellent seafood.
http://www.gortonsfreshseafood.com
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No, Sheldon, it's creton, not cretin, and nothing at all to do with the
Gorton fish people, or scrapple, or ham spread. No web site, although I
know the recipe is on some internet lists.

It's a French Canadian thing, I guess. To pronounce "gorton" or
"creton" you'll need to channel your inner Maurice Chevalier.

Here's my recipe:

all amounts are approx. Everyone does it slightly differently

1 to 1 1/2 lbs ground pork
3 cups of water
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon onion salt
1 finely minced small onion
pepper to taste

Lightly fry up the pork, don't make it crispy, just lose the pink. Add
all other ingredients.

The old Canadian memeres used to use freshly ground pork butts, which
definitely added a little more fat, but increased the flavor. I just use
packaged ground pork.

Simmer for 3 to 4 hours on low, keep adding small amounts of water to
keep it from sticking. Taste it during the process and add more spices
if you want. When it tastes good and most of the water is evaporated,
it's done.

When done, whip it up with a stick immersion blender to make it creamy
(sort of like a pate), then pour it into a container and refrigerate.
It will firm up in a few hours.

In some of the French Canadian restaurants up here it's served either
as an appetizer with crackers or as a sandwich. It's good on toast with
mustard.
These restaurants also serve Canadian pork pie, salmon pie and poutine
(french fries with gravy and melted curd cheese)

Emeril's gorton recipe is slightly different:

1 1/4 lbs ground pork
3/4 C chopped onion
1 tsp minced garlic
1 tsp salt
3/4 tsp black pepper
1/2 tsp cloves
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
3/4 C milk
1/4 C breadcrumbs

In large pot, cover ingredients with water. Cook slowly till no water
remains
Mash with immersion blender

I hope someone tries to make gorton sometimes. Your mouth will be
watering the whole time it's cooking, I promise. It has a very mild
savory/sweet flavor.

Denise