Lightly oil 8 small soufflé dishes (½ cup or 4 oz. size) or molds with olive oil or vegetable oil and set aside.

Combine the tomato juice, water, onion, celery, garlic, bay leaves, peppercorns, cloves and 1 teaspoon of salt in a medium size saucepan.

Heat to a simmer. Let simmer gently, uncovered, for 20 minutes.

Strain the mixture with a wire strainer or a colander with small holes to remove all the solids.

Return the strained juice to the saucepan and add the sugar, apple cider vinegar, lemon juice.

Stir and taste.

The mixture should be flavorful but not overly salty. Add ½ teaspoon of the final seasoning salt, stir and taste again. Because chilling will cause the flavor to dull, add the additional ½ teaspoon of final seasoning salt if the mixture is not too salty.

Bring the juice mixture back to a gentle simmer.

In a small bowl or cup, mix the gelatin with the ¼ cup of cold water and dissolve it completely by stirring it with a spoon.

Add the dissolved gelatin to the simmering tomato juice mixture and stir well for 2 to 3 minutes.

Remove the pan from the heat and immediately set the pan in a bowl of ice water, continuing to stir until the liquid chills and begins to thicken a little. This should take about 3 to 5 minutes.

Pour the aspic into the oiled soufflé dishes or molds.

Cover and refrigerate for at least 3 hours to allow the gelatin to set.

To un-mold, put very hot water in a shallow dish — just enough water to go about half way up the sides of the soufflé dishes or molds.

Loosen the aspic by running a thin, sharp knife around the edge of the aspic and set the mold in the hot water for 30 seconds.

Place a small plate on top of the mold and invert. If the aspic doesn’t release, let it sit in the hot water bath for 10 more seconds until it does.

Sprinkle a pinch or two of steak seasoning on top and serve cold with a dollop of mayonnaise on the side.