2 lbs New York strip or sirloin steak
2 lbs pork tenderloin
2 lbs skinless, boneless chicken
peanut oil
5 fondue pots with stands
fondue forks
heat sources
black pepper
French bread
white button mushrooms

fondue sauces
Sauce Bordelaise
Sauce Chausseur
Sauce du Diable
Sauce Charcutiere

The heast sources of the pots either alcohol, gas or electric. The sauces can be made in advance, but not too far in advance, so keep them warm or they might break - when re-heated.

Slice the meat into 1 inch cubes.

Line up the fondue pots on the table. Keep the heat low on the 4 sauce pots, lest the guests acquire 3rd degree burns on the insides their mouths from contact with molten-hot sauces. The pot which will hold the oil for frying the meat needs to be run at a high temperature, so make sure that this pot is stable to prevent serious injuries. Some have been known to bore a large hole in a table, then arrange the pot so that only the very top of it projects above table-level. Such a design might save a few lives. Heat the oil in the frying pot to about 350 F.

With a fondue fork, take a piece of meat, fully pierce the meat with the fork and stick the fork into the hot oil. Try to completely submerge the meat. Chicken needs to be cooked well-done. Steak and white-meat pork do not. You can gauge the progress by looking at and listening to the meat as it cooks. When the meat is properly fried, remove the fork and salt and pepper the meat. Allow it to cool before dipping it into a sauce and shoving it into your mouth.

Chicken goes best with Sauce Chausseur. Pork goes best with Sauce du Diable. Beef goes well with Sauce Bordelaise, but there is no science here. Any meat will pair with any sauce. Use the buttered-up French bread to mop up any excess sauce which has dribbled on the plate. The mushrooms may be fried and dipped - as well.