This recipe came from one of the older Betty Crocker or BH&G cookbooks.  I rewrote the instructions.  Scrapple came to America with the early Pennsylvania Dutch immigrants in the early 1700's.  They actually came from Germany (Deutch) and settled in Pennsylvania first, then migrated to other colonies. 

2  quarts meat stock

3  cups cornmeal

4  cups water, cold

1/2 tsp. (or a little more, according to taste) poultry seasoning, sage, whatever you prefer

To make the meat stock, I boil a ham bone and all the little scraps of meat for several hours.  I use about 4 quarts of water.  I put it in the refrigerator overnight and skim off the fat the next morning.  Remove the bone and shred the meat scraps.  This recipe uses 2 quarts of stock, so I freeze the extra stock or use it to cook a pot of beans or to make a double recipe of this scrapple.

Add the shredded meat scraps to 2 quarts of stock and bring to a boil, then turn down to a simmer.  I usually add the seasoning at this point.  In a separate bowl, mix cornmeal and cold water.  Let set 10-15 minutes.   Then slowly, slowly add cornmeal to the stock, stirring constantly to prevent lumping.  Turn heat up to medium and cook and stir until thick.  This will take several minutes and should be very thick, almost too thick to stir.   If it's not thick enough, mix up a little more cornmeal and water and add to it.  Cook some more, stirring constantly.

Pour into greased loaf pans and refrigerate overnight or until firm.  Turn out onto a plate and slice 1/2 in. thick.  Roll slices in flour and fry in butter until golden.  Salt and pepper to taste.  Scrapple is good with syrup or just plain.  I usually make a big plate of it and just snack on it all day long.  It's too good to leave alone.

Ladies, you're right.  When I read back through the instructions, I realized I forgot to add "and return the meat scraps back into the stock" right after shredding the meat.  I don't know how to go back and correct this, so if anyone else can do that I'd appreciate it.  Also, if I don't think there will be enough meat scraps, I'll just take some big chunks of ham, shred them, and add to the stock.  It is good stuff.  Enjoy!

I have always heard that scrapple is everything left over from the hog but the oink. lol  I agree though it is good stuff.