Place calf feet, veal stew meat, onion, celery, carrot, salt, and whole garlic cloves in a large pot.

Add 5 cups of water.

Place black peppercorns in a cheesecloth or tea bag.

Simmer for 1-2 hours until the meat is tender, skimming off any fat or foam that forms.

Discard the cooked vegetables.

Remove the cooked calf feet and let them cool slightly.

Separate the skin and fat from the calf feet and discard them, along with any toes or bones.

Retain any tendons and cartilage from the calf feet.

Chop the calf foot meat into 1/4-inch pieces.

Return the chopped meat to the pot and boil for 15 more minutes, skimming any additional fat or foam.

Remove the cheesecloth bag of black peppercorns and discard, returning some peppercorns back into the pot.

Taste the liquid and add more salt if needed.

Pour the mixture into a 9x13 inch pyrex dish to a depth of about 1 inch.

Refrigerate for 8 hours to set.

If the mixture does not set properly, scrape off any remaining fat, return the mixture to a pot, boil for 30 minutes, and reset in the fridge.

Cut into squares and serve with lemon juice.