Here's what you'll need:
About a 3 lb. pork butt or shoulder with bone in, 3 quarts of water, 2 cups yellow corn meal, 2 teaspoons salt, 2 teaspoons sage, and 1 teaspoon pepper.
Cook pork in water over a low heat for about 3 hours or until the meat falls right off the bone. Strain broth into a 4 quart pan. Add enough water to broth to make 2 quarts. Stir corn meal into the broth and bring to a boil. Simmer for 15 minutes, stirring often. Set aside from fire.
Meat should be cooled enough by now for you to pick the meat off the bone and chop it up fine. Stir into the broth mixture the chopped meat, salt, sage, and pepper. Mix it up good.
Spoon this mixture into 2 loaf pans and refrigerate overnight. For breakfast the next morning, slice the chilled scrapple 1/2 thick and brown well on both sides in lightly oiled skillet. Serve hot with syrup or catsup. (Makes 4 1/2 pounds of scrapple)
NOTE: I found this recipe on an old Safeway grocery store ad from the 1950s.