|Calf kidney||8 Ounce|
|Veal cutlets/Scallops||8 Ounce|
|Sirloin steak||8 Ounce|
|Lean pork||8 Ounce|
|Calf liver||8 Ounce|
|Chicken stock||3 1⁄2 Pint|
|Dried mixed herbs||1⁄2 Teaspoon|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
Put the sweetbreads in a pan, cover with water and add a pinch of salt and a few drops of vinegar.
Bring to the boil and drain.
Cut the kidneys, veal, steak, pork, liver and sweetbreads into thin slices and place in separate containers.
Place the chicken stock, herbs and sherry in a metal fondue pan and bring to the boil on the stove.
Bring to the table and place on the spirit burner.
Spear the individual slices of meat and cook in the liquid.
Serve with crusty French bread and a selection of salads and sauces.