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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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