Cover cracked meat bone with the water, add vegetables. Simmer until meat is tender, and leaves the bone. Drain, saving broth. Remove meat from bones, place bones, skin and gristle in pan with broth and simmer until broth measures 1 cup; strain, cool and skim. Season diced meat with salt and pepper, add to cooled broth and pour into pan decorated with slices and sections of hard-cooked eggs and slices of carrot. Let stand in refrigerator until firm. |