"The belly rules the mind."--Spanish Proverb

HARDSCRABBLE Recipe

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This recipe for HARDSCRABBLE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dottie Glaser
Added: Monday, April 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb Beef roast (bone-in)
4-5 lb. Pork roast (bone-in)
15-20 beff bouillon cubes
2Tbls salt
6 cups yellow corn meal
3 cups all purpose flour

Directions:
Directions:
In a 12 qt boiling pot filled with water, Bring all to a slow boil for about 3 hours until meat falls from the bone.

Remove from heat, cool then refigerate over night. this will allow the fat to become solid, and then you can remove most of the fat before reheating the stock. Remove meats and bone: clean away fat and gristle on meats and add back into stock and bring to a full rolling boil.
Add 2 Tbls salt
Mix 6 cups yellow corn meal to 3 cups all purpose flour. Begin slowly mixing corn meal/flour mixture with stock stirring constantly. Mixture will become very thick and may be a bit hard to manage, but do not lower heat until after all ingredients has been mixed.
Pour mixture into greased loaf pans or cake pans to set. Ok to leave out of the refrigerator through the night, but cover after completely cooled.

NOTE: The secret to really great tasting scrabble is a good rich stock. Through trial and error I have found that using bone in meat helps create a good tasting stock, yellow corn meal has a better flavor and removing some of the solid fat after an overnight stay in the refrigerator helps with the taste. Do not remove all the fat, as a little helps the scrabble set properly. Next morning remove from loaf pans, slice, fry with a little oil and serve with butter/syrup.

Personal Notes:
Personal Notes:
This was my grandmother Bertha's recipe, passed to her daughter Betty and then to me.
For years I have been trying to perfect this dish to taste as great as it did when I was a child; guess what I am still working on it.

 

 

 

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