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| 1 1/2 Esslöffel | gelatin Unflavored |
| 1/2 Tasse | water cold |
| 1 | Bouillon cube |
| 1 1/2 Tasse | water boiling |
| 1/4 Tasse | vinegar |
| 1/2 Teelöffel | salt |
| 2 Tasse | Cooked, diced, leftover roast of venison |
| 2 Esslöffel | green pepper chopped |
| 2 Esslöffel | Pimiento, cut in small pieces |
| 4 | Sweet pickles, chopped |
| 2 Esslöffel | Celery diced |
| 1 Esslöffel | onions diced |
| 2 Esslöffel | Cooked cut green beans |
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Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling water. Add vinegar and salt. Cool this mixture and when just beginning to set add the rest of ingredients. Pour into individual molds or greased 8-inch square baking dish. Chill and serve on a bed of lettuce with mayonnaise.
Institute of Agriculture
(18:18)
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