|Plain gelatin||1⁄2 Ounce (2 envelopes)|
|Tomato juice||3 3⁄4 Cup (60 tbs)|
|Peppercorns||To Taste (Few, optional)|
|Worcestershire sauce||2 Teaspoon|
|Celery stalk||1 , sliced|
|Vinegar/Lemon juice||3 Tablespoon|
Soften gelatine in 1/2 cup tomato juice.
Simmer remaining juice with the next 7 ingredients for about 5 minutes.
Stir in softened gelatine until completely dissolved.
Add vinegar and salt to taste.
Strain into 1 large or individual molds rinsed with cold water.
Chill until firm.
Turn out on crisp salad greens, and serve with mayonnaise.