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Cretons

3 lb Leaf lard, cut in small pieces
6 lb Lean pork, cut in pieces
6 lg Onions, cut in pieces
2 tb Salt
2 tb Ground cinnamon
1 ts Pepper
2 ts Ground cloves
2 ts Ground allspice
1 c Unseasoned dry bread crumbs


Method: In heavy pan, cook lard till fat separates, leaving crisp cracklings; drain and discard fat.


Grind cracklings with pork and onions. Mix in seasonings and cook, stirring occasionally, till meat is well done. Stir in crumbs. Pack into small molds that have been rinsed in cold water. Refrigerate 12 hours. Slice and serve cold between slices of French bread.


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