Categories: Appetizers 
      Yield: 6 servings 
  
           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