Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis 1 Onion, cut in quarters
21 1/2 oz Consomme 1/2 Green pepper, cut in half
1/2 cn Water 1 1/2 ts Salt
1/2 Lemon, cut in half 1/2 ts Tabasco sauce
1 tb Vinegar 1 Clove garlic
1/2 ts Cayenne pepper 2 pk Unflavored gelatin
3/4 ts Worcestershire sauce 1/2 c Water
2 Stalks celery, cut in 1 lb Left-over pot roast
-eighths Mayonnaise for garnish

In a large covered pot, simmer consomme, 1/2 can water, lemon,
vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt,
Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2
cup water in a saucepan. Shred pot roast and add to gelatin. Strain
the stock through a colander, add the meat-gelatin mixture and pour
into an 8x8 inch pan. Chill Before gelatin has completely set, mix
meat through so it is evenly distributed. Chill thoroughly. Cut
into squares and serve on a lettuce leaf with a dollop of mayonnaise.

Note: This may also be served for luncheon or as a hot weather dinner
with fresh fruit and rolls or French bread.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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