Meat Or Seafood Fondue
|Meat/Seafood||2 1⁄2 Pound|
|Dipping sauce||1⁄2 Cup (8 tbs) (Of Your Choice)|
|Salad oil||2 Tablespoon|
Meat: boneless beef sirloin or tenderloin, chicken breasts, or boneless leg of lamb.
Cut in bite-sized pieces.
Seafood: salmon or swordfish steaks (cut in 3/4-inch squares); whole raw medium-sized shrimp (shelled and deveined); or scallops (halved if large).