Wine Fondue

• 8 prawns
• 10 ounces sliced beef tenderloin
• 10 ounces sliced pork tenderloin
• 10 ounces sliced lamb tenderloin
• 2 carrots
• 1 leek
• 12 bunch fresh Italian parsley
• 3 13 cups light meat stock
• 1 bay leaf
• 1 teaspoon peppercorn
• 1 teaspoon allspice berry

1. Wrap the meats separately in plastic wrap and freeze them for about 1 hour.
2. Meanwhile, peel or trim, wash, and chop the carrots, leek, and parsley and add them to a saucepan with the meat stock, bay leaf, crushed peppercorns, and allspice.
3. Bring the stock to a boil, then reduce the heat to low.
4. Simmer, covered, for about 15 minutes.

prawns, beef tenderloin, pork tenderloin, lamb tenderloin, carrots, leek, parsley, light meat stock, bay leaf, peppercorn, allspice

Taken from www.food.com/recipe/wine-fondue-448088 (may not work)