Crunchy Aspic - cooking recipe

Ingredients

2 envelopes Knox gelatine, dissolved in 1/2 c. cold water
1 1/2 c. cold water
3/4 c. sugar
1/2 c. vinegar
1 tsp. salt
1 Tbsp. minced onion
2 Tbsp. lemon juice
1 small can green asparagus spears, cut in 1-inch pieces
1 jar pimiento, cut in 1-inch long strips
1 can water chestnuts, sliced thin
1 c. chopped celery

Preparation

Combine the cold water, sugar, vinegar and salt and bring to a boil.
Reduce heat and stir in gelatine until dissolved.
Add onion and lemon juice.
Refrigerate until mixture slightly thickens, then add chilled asparagus, pimiento, water chestnuts and celery.
Pour into mold and chill until firm.
Serve on watercress with dressing of mayonnaise, sour cream and a little curry.