Tomato Aspic - cooking recipe

Ingredients

2 envelopes unflavored gelatin
4 c. tomato juice
1/3 c. chopped onion
1/4 c. chopped celery leaves
2 Tbsp. brown sugar
2 small bay leaves
4 whole cloves
1 tsp. salt
2 Tbsp. chopped green pepper
3 Tbsp. lemon juice
1/2 to 1 c. chopped celery

Preparation

Soften gelatin in 1 cup cold tomato juice.
Combine 2 cups of tomato juice with the next 6 ingredients and simmer 5 minutes. Strain.
Add gelatin mix to the hot juice.
Add remaining tomato juice and lemon juice.
Chill until nearly set.
Stir in celery and green pepper.
Pour into a mold sprayed with vegetable oil and chill 5 to 6 hours or overnight; unmold on a cold plate.