Simmer pork necks and onion, just covered in liquid, about 2-hours
until meat falls from bones. Strain liquid into a separate bowl.
Let bones and liquid cool.
Remove meat from bones and cartilage. Be sure you remove all the bones and tough pieces such as cartilage; it is annoying to have these show up in the final product.
Process meat through a meat grinder using the finer cutting plate.
Add milk to stock. Mix flour with corn meal. Bring liquid to a slow boil. Slowly add corn meal/flour mixture to stock being careful to avoid lumps. I find that using a hand blender assures there are no lumps. Cook over low heat for about 15 minutes until you have a thick mush. You may need to add additional liquid or corn meal. Mush will tend to fall away from sides of the pot when proper consistency. Add ground meat and seasoning, and taste for flavor. Thoroughly blend. Cover, and allow to cook over very low heat for another 20 minutes or so, stirring occasionally so that it does not stick to bottom of pot.
Place mixture in loaf pans, pressing down firmly. I find that it nicely fills two ~4½" x 8½" pans. Cover and cool in refrigerator.
To serve, remove from loaf pan and slice into ½" thick pieces, and fry in oil and butter. Excellent with eggs.
Scrapple may be frozen; wrap tightly in plastic wrap and place in freezer. You may also want to place in a large plastic freezer bag.