This is a traditional old-fashioned Pennsylvania Dutch and German specialty. This is a very old recipe that belonged to my grandmother.
Take a piece of beef or beef bone that has a good amount of meat on it and simmer slowly until tender; strain the liquid into an earthen jar or crock and set aside.
Separate the bone from the meat, grind fine in a meat chopper or food processor, and put into a large stock pot with the liquid and half of the fat that has risen on it.
Season with salt and pepper, and when it boils thicken the scrapple with cornmeal. Stir in the corn meal as in making mush or Cream of Wheat, sprinkling a little at a time over the broth while stirring in constantly to avoid lumps.
When the mixture has thickened, pour into a pan to cool. When cold, cut in slices and fry. In cold weather outside, or in the refrigerator, it will keep for several days. Hoghead can be used in place of beef bone. Oatmeal may be used instead of cornmeal. (This freezes very well, too.)