Tomato Aspic - cooking recipe

Ingredients

2 pkg. (3 oz. each) lemon jello, dissolved in 2 c. boiling water
2 (8 oz.) cans tomato sauce
2 Tbsp. vinegar
1 tsp. salt
1 tsp. Worcestershire sauce
dash of Tabasco sauce
1/8 tsp. cayenne pepper
1 c. finely chopped celery
1 small bottle stuffed olive slices

Preparation

Add ingredients together.
Pour into 7 x 11-inch pan to congeal.
Cut in squares and serve on lettuce leaf.