Auld Lang Syne Fondue

• Beef, Chicken, Shrimp Fondue
• 1/3 to 1/2 pounds thinly sliced chicken breast, beef tenderloin, and small shelled and deveined shrimp per person
• 3 cups low/unsalted chicken or beef broth
• Hot Mustard Sauce
• 1/2 cup dry mustard
• 1/2 cup hot water
• 1 tablespoon olive oil
• 1/4 cup Champagne vinegar
• salt to taste

1. Cut the meat into thin strips and half the shrimp if large. Set up in bowls in center of table. Put the broth into the fondue pot and heat to boiling (all fondue pots will vary). Adjust the control knob to keep it at a rolling boil while cooking meat.
2. Each person will spear the meat of their choice and dip it into the broth until cooked. The shrimp takes the least amount of time. It takes about 15 seconds to cook the meat rare (not the chicken or shrimp, clearly) and about 60 seconds for well done.
3. Dip into preferred sauce and eat. Repeat. You could use a high smoke oil and fry the meat instead also.
4. Combine all ingredients and let stand at room temperature for about 20 minutes.
5. SOY SAUCE MIXTURE: 3 tablespoons of butter, 1 cup water, 3 tablespoons soy sauce, 1 tablespoon sherry, and 1 tablespoon cornstarch rnMelt butter in skillet. Add water and heat to boiling. Add sherry. Make a paste of the soy sauce and cornstarch and cook until thickened. Feel free to add garlic and fresh ginger.

chicken, chicken, beef broth, sauce, dry mustard, water, olive oil, vinegar, salt

Taken from food52.com/recipes/9512-auld-lang-syne-fondue (may not work)