Forcemeat of Beef - Farseret Oksekød

Makes 2½ quarts Put the beef in a kettle with water and salt and cook slowly 1 hour, or until almost tender. Let cool. Reserve broth.

Put beef and suet through a food grinder. Return to kettle with broth. Add the rest of the ingredients except the brandy and let come to the boiling point. Lower the heat and simmer 2 hours, stirring often. Remove from heat and stir in brandy.

Cool and store in a covered crock in a cool place, or pack in jars and process in water bath 40 minutes.