Recipe from my past

A taste of home and childhood... of course I have improved on it. It is called Cretons... A really tasty breakfast spread for toast. Great tasting- looks like cat food. Out of morbid curiosity, I have looked around in the google-verse and found several recipes that are nothing like the one I use. Mine having the distinction of being passed down from mother to daughter, and really no exact measurements, and being the narcissist I am- mine is better than yours. Some of the recipes call for bread crumbs and way too much milk.... Mine comes from the back woods of a real French Canadian Woman.... My Great Grandmother, and it is fairly simple compared to all that extra stuff'n'do.
So-
Chrissy's SUPER EASY and FABULOUS Cretons
1 lb ground pork
3-4 bay leaves
Pepper
A little bit of milk
1 Med Onion quartered
Water
Little bit of crushed Garlic
Salt

Break pork up in a med sauce pan, add bay leaves, onion, garlic, pepper, and add enough water to cover the meat with about 1/2 inch water. Simmer over medium-ish heat for about an hour and a half- adding water as needed to keep the pork just covered. Simmer for another half hour after last water add, until most of the water is evaporated off.
Pull out the bay leaves, and add salt to taste at this point.
Transfer contents of the pan to a food processor or blender, and turn it on. Add a little milk as it you go- you don't want the Cretons runny- just smooth- like a puree... When it is smooth (About 5 minutes of blending, stirring down and blending again) put into a storage container and refrigerate. It will firm up a bit.
You'll know if you did it right when it is chilled- when you take it out, it should be firm (not too wet), but not break apart (too dry)...
...and look like old fashioned cat food.
Serve on toast. Tasty.

This concludes the only recipe I will ever post. I have a reputation to protect.