Fondue Bourguignonne

DIRECTIONS

• Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
• Dry the meat on kitchen paper and divide between four or five small dishes.
• Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
• Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
• If the oil is too hot and smoking, allow it to cool slightly.
• Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
• Drop in the bay leaf and garlic, for extra flavouring.
• Each person cooks the cubes of meat, in the oil until done to the individual's taste.
• Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
• Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.