Place the calf’s feet in a large stockpot with the water. Bring to a boil, skimming off any foam that rises to the surface. Simmer the feet, covered, for 1½ hours, then add the short ribs, onion, carrot, salt, peppercorns, allspice, and bay leaves and simmer for another 2½ hours, until the meat is tender.

Remove the pot from the heat and allow the broth to cool to room temperature. Then refrigerate it for several hours, until a layer of fat has solidified on the top. Scrape off the fat, then return the pot to low heat and melt the aspic, once again skimming off any foam that rises to the surface. Remove the short ribs from the broth and set aside. Discard the onion, carrot, and calf’s feet. Strain the broth through a double layer of cheesecloth into a large Pyrex pitcher. You should have 2 quarts of liquid. Taste the broth and add more salt, if necessary. Stir the minced garlic into the warm broth.

Pour half of the broth (4 cups) into a 9” x 13” glass baking dish and refrigerate until the broth has firmed up, about 1½ hours. Keep the remaining broth at room temperature. Coarsely shred the short ribs, making sure to remove any fat.

When the broth has gelled, evenly distribute the shredded meat over it and season liberally with salt and the freshly ground pepper. Then pour the remaining broth over the meat. Arrange the sliced hard boiled eggs in a decorative pattern on top, nudging them slightly, if necessary, to submerge them in the broth. Tuck in a few parsley sprigs for color.

Refrigerate the dish for 1½ hours longer, until the broth has fully set.

Serve the aspic well chilled, cut into squares. The classic accompaniment is Russian-Style Mustard or horseradish.