Two 500-mL jars

1. In a large pot, cook meat with all other ingredients until no longer pink (break up meat during cooking).
2. Add grated potato and hot water. Mix well. Slowly bring to a boil,
3. then cover. Cook for 40–45 minutes over medium heat (stirring occasionally).
4. Remove from heat. Remove the cover and let cool.
5. Meanwhile, place bread crumbs and milk in a bowl. Mash and puree. Add to meat mixture. Mix well.
6. Put one third of the mixture in the blender. Pulse a few times to puree.
7. Add the cretons mixture and blend.
8. Pour into two 500 mL jars.
9. Place in fridge. Let cool completely.
10. Serve on bread with a little mustard.