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.