Tomato Aspic

• 2 envelopes unflavored gelatin
• 1/4 c. cold water
• 1/2 c. boiling water
• 4 c. tomato juice
• 1 Tbsp. minced onion
• 1 tsp. sugar
• 1/2 tsp. celery seed or several minced celery tops
• 1 tsp. seasoned salt
• 2 bay leaves
• 1 tsp. Worcestershire sauce
• 2 whole cloves
• 1 tsp. salt
• juice of 1 lemon

1. Soak gelatin in cold water for 5 minutes; dissolve in boiling water.
2. In a large saucepan, simmer all other ingredients except lemon juice for 15 minutes.
3. Strain; add lemon juice and dissolved gelatin.
4. Turn into a large 10-inch ring mold or 6 individual molds; chill until set.
5. (To fill a larger mold, double the recipe but use 5 tablespoons gelatin instead of 4.)

unflavored gelatin, cold water, boiling water, tomato juice, onion, sugar, celery, salt, bay leaves, worcestershire sauce, cloves, salt, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305125 (may not work)