½ cup cold water
2 bouillon cubes
1¼ cups water
1½ tablespoons lemon juice
1 teaspoon grated onion
1 cup finely diced cooked meat
½ cup diced celery
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Combine bouillon cubes with the remaining water, lemon juice, and onion, and heat until bouillon cubes are completely dissolved. Add softened gelatine, and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in meat, celery, and peas. Turn into a 4-cup loaf pan. Chill until firm. Cut into slices and serve on crisp lettuce.