Fondue Bourguignonne

Directions

1. 1
   Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
2. 2
   Dry the meat on kitchen paper and divide between four or five small dishes.
3. 3
   Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
4. 4
   Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
5. 5
   If the oil is too hot and smoking, allow it to cool slightly.
6. 6
   Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
7. 7
   Drop in the bay leaf and garlic, for extra flavouring.
8. 8
   Each person cooks the cubes of meat, in the oil until done to the individual's taste.
9. 9
   Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
10. 10
    Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.