Put the meat to boil in cold salted water. Froth well until no more foam forms, then add the bay leaves, peppercorns, carrots and onions. Let it simmer until the meat falls off the bones. Remove the meat and vegetables from the pot and let it cool, and in the meantime, take some of the juice and put it in the freezer to see if it thickens. Put the crushed garlic in the juice and season with salt. We take the meat off the bones and cut it into pieces. Strain the juice to make it clear. If we are not lucky enough to stick together, now is the time to use gelatin, which we prepare according to the instructions on the envelope. Depending on how little / much it has set, we appreciate how much gelatin is needed. To make sure it thickens after I put the gelatin, I put a few tablespoons of pifite juice in the freezer again. After we have the certainty that the meatball will thicken, we divide the meat into bowls, boxes, bowls, etc., we pour the juice over the meat and take the meatball out or put it in the fridge. If you want, you can also put carrot slices and a parsley leaf. Good appetite!