Good day to all...I'm an ex New Englander, but have been away from that part of the world for most of my life. In searching for a recipe for tourtcaire (sp?) I came across this lively discussion of gorton, which was something my mom dearly loved. If I remember correctly, when my dad was preparing the pork/onion mixture to make tourtcaire, he would put aside a bit of the meat so my mom would have her gorton for her sandwiches and toast. She used a bit of mustard with hers. I'm posting here to see if anyone might have a recipe that sounds similar or the same as the one my dad used to make. We are from Nashua, N. H., if that makes any difference. His recipe, if I remember it correctly, was to use about 5 lb. or fine ground pork butt, a finely diced large onion, salt and pepper. He'd cover the meat and onions with probably a gallon or so of water and cook it for hours, until all of the water had cooked away. He then mixed the meat/onion mixture with twice the amount of plain mashed potatoes and used that for pies and/or to stuff a turkey. Of course, he always remembered to put aside a bit of the meat for my mom. Anyone else ever heard of a recipe like this?