| 1 | Trim any gristle from the steak, then cut into 1-in. |
| 2 | Cubes. |
| 3 | Arrange the steak cubes on a platter or individaule plates. |
| 4 | Garnish with lettuce leaves and watercress, if desired. |
| 5 | Spoon the mustard into a very small serving dish. |
| 6 | Spoon the sauces into individual serving dishes. |
| 7 | Half fill the metal - not pottery - fondue pot. |
| 8 | Heat the oil in the pot ( or in a saucepan on top of the stove) until it is very hot and beginning to bubble. |
| 9 | Place the pot of oil on it"s stand over the burner in the center of the table. |
| 10 | Each diner cooks his own cube of meat on a long-handled fork. |
| 11 | The meat is dipped into mustard or a sauce before eating. |
| 12 | This dish: fondue bourguignonn |
