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1. In a heavy 4-6 quart casserole combine the veal, pigs knuckles, onion, carrot and water and bring to a boil over high heat, meanwhile skimming the foam and scum from the surface as they rise to the top.
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2. Then add the whole peppercorns and bay leaves, reduce the heat to low and simmer partially covered for about 3 hours, or until the veal is tender enough to be easily pierced with a fork.
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3. With a slotted spatula transfer the veal, pigs knuckle and carrot to a plate. Strain te stock through a fine sieve set over a bowl and let it rest about 10 minutes. Then skim off and discard the furface fat. Pour the stock into a small pan and boil briskly uncovred until it has cooked down to 4 cups.
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4. When the veal and pigs knuckle are cool enough handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones and cut the meat into 1/4 inch wide shreds. Slice the carrot into 1/8 inch thick slices.
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5. Arrange the carrot slices in concentric circles in the bottom of a 2 quart charlotte or similar mol at least 3 inches deep. A teaspoon at a time, sprinkle the carrots evenly with the stock and continue adding the stock by tsps until the carrots are half submerged but on floating in the liquid.
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6. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the stock has firmly jellied.
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7. By this time the remaining stock should be cool. Stir in the meat, salt and garlic and taste for seasoning. Then pour the entire mixture into the shilled mold. Refrigerate for at least 4 hours or until the stock if firm.
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8. To unmold run a knife around the outside edges of the jelled veal. Dip the bottom of the mold briefly in hot water, then invert a flat serving dish on top.
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9. Holding mold and plate firmly together, turn them over. The jellied veal should slide out easily. Traditionally sult is served as a first course or on the appetizer table.
