Boil meat in water to cover until tender when tested with fork.
Add more water if necessary to keep meat covered.
Grind meat through meat grinder.
Season with salt and pepper to taste.
Mix meat with broth in which was boiled; cook over low flame, stirring constantly, until broth is absorbed.
Press meat into an oblong 2 inch deep pyrex dish.
Let cool to room temperature.
Cover with waxed paper and refrigerate for several hours or overnight.
Broth will congeal.
Serve with cream horseradish sauce mixed with whipped cream.
Serving size: Complete recipe
Calories 2655 Calories from Fat 1464
% Daily Value*
Total Fat 162 g249.6%
Saturated Fat 63 g315%
Trans Fat 0 g
Cholesterol 843.8 mg281.3%
Sodium 1131.3 mg47.1%
Total Carbohydrates 0.1 g0.03%
Dietary Fiber 0.03 g0.13%
Sugars 0 g
Protein 280 g559.7%
Vitamin A Vitamin C
Calcium 5.5% Iron 150.5%
*Based on a 2000 Calorie diet