Prepare scrapple by boiling a pork heart, liver and ribs, and then grinding the meat and cooking it down with cornmeal until it thickens. Pour the paste in a greased bread pan, and then set it in the refrigerator to mold.
Trim the fat and sinews from a pork heart. Cut the heart into four pieces, and place the pieces in a heavy stewing kettle with 1 pound of pork ribs and 2 pounds of pork liver. Add 3 quarts of water to the pot, cover the pot, and simmer the meat for three hours until the rib meat is tender. Strain the liquid into a clean pot, separate the meat from the bones and run the meat through a coarse grinder. Grind the heart and liver as fine as possible, and then mix all the meats together.
Bring the strained broth to a simmer, and add 4 cups roasted cornmeal, 2 1/2 tablespoons salts and 2 tablespoons freshly ground black pepper. Turn the heat to medium, and add the ground meat to the pot. Stir well, and cook slowly for 30 minutes while continuing to stir so the mixture does not stick to the bottom of the pot.
Grease several small bread pans, and pour the scrapple to the top of each. Allow the pans to cool, then place them in the refrigerator overnight. Unmold the scrapple by turning the pans upside down over plates or cutting boards. Cut the scrapple into thick slices, and fry in a pan with grease. Serve with maple syrup.