About 20 minutes before serving, heat butter and oil in saucepan. When
mixture bubbles, pour into a 2-quart fondue pan. Oil should not be more
than 2 inches deep. When oil begins to bubble, spear meat cube with fondue
fork and lower into hot oil. Fry for 2-3 minutes, or to taste. Guests may
be provided individual dishes of several sauces or a communal pot where all
may dip into it. To make mustard sauce, combine mustard, butter and
Worcestershire in saucepan. Stir until butter melts; serve hot but do not
boil. Makes 1¬ cups sauce.
MRS BILLY BROOKS (MARGARET)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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