After 2 hours, add 1 large onion, 1 bay leaf, pepper and 1 tablespoon of salt to the pot.
Let boil slowly for another 1 hour - be very careful, the aspic now only needs to bubble slightly, not to boil intensely!
Tip! The pleasant and whole taste of meat comes precisely from this slow and long-lasting cooking. I wouldn't recommend using a pressure cooker to boil the jelly!