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Cut 2 lbs. leg of veal into 1" cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.
Prepare oil and cook meat as directed for Beef Fondue. Dip into sauces.
4 servings
Anchovy Butter Sauce:
Beat 1 can (2 oz) anchovy fillets, drained, 1/2 cup butter, softened, and 1/8 tsp. pepper until smooth. Serve at room temperature.
3/4 cup
Zesty Tomato Sauce:
Mix 1/2 cup catsup, 2 tbsp. lemon juice, and 2 to 3 tsp. horseradish.
About 2/3 cup.
Prepare oil and cook meat as directed for Beef Fondue. Dip into sauces.
4 servings
Anchovy Butter Sauce:
Beat 1 can (2 oz) anchovy fillets, drained, 1/2 cup butter, softened, and 1/8 tsp. pepper until smooth. Serve at room temperature.
3/4 cup
Zesty Tomato Sauce:
Mix 1/2 cup catsup, 2 tbsp. lemon juice, and 2 to 3 tsp. horseradish.
About 2/3 cup.
