Method
Add the clean meat to a large pan, cover with water and then bring to the boil. Skim off any scum that forms on the surface. Continue to gently boil for 2-3 hours.
Add your onion and carrot to the pan and then continue to simmer until the meat loosens away from the bones.
Add plenty of salt, bay leaves and peppercorns.
Remove the carrot, onion and meat from the broth, drain and cut the meat into pieces.
Run the broth through a muslin to strain out any pieces and then return to a clean pan, add the meat back in and boil again.
Use small moulds or glasses, add some sliced vegetables to the bottom of the glass, and maybe some dried herbs, then pieces of meat and pour over the liquid. Chill until set and slice to serve.