Tomato-Vegetable Aspic

Ingredients

• 2 envelopes unflavored gelatin
• 1 cup beef broth
• 3 cups tomato juice
• 1/2 cup chopped cucumber, celery, or green pepper
• 1/4 cup chopped onion
• 1 tablespoon brown sugar
• 1 teaspoon dried basil or tarragon, crushed
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 2 tablespoons lemon juice
• Dash bottled hot pepper sauce
• Leaf lettuce

Instructions

1. In a small saucepan combine gelatin and 1/2 cup of the beef broth. Let stand 5 minutes.
2. Meanwhile, in a medium saucepan combine 1 cup of the tomato juice, the cucumber, onion, brown sugar, and basil. Add Worcestershire sauce and bay leaf. Simmer for 5 minutes. Strain mixture through several layers of cheesecloth. Discard vegetables and seasonings.
3. Add gelatin mixture to hot tomato-juice mixture; stir to dissolve. Stir in remaining beef broth and tomato juice, the lemon juice, and hot pepper sauce. Pour into a 4- or 4 1/2-cup mold. Cover and chill for 6 to 24 hours. Unmold onto a lettuce-lined plate.