1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved
1 cup left-over meat or fish chopped fine
1 cup chopped celery or cooked vegetable
1 teaspoon salt
1/8 teaspoon cayenne
Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing.