How to Jug a Hare: The Telegraph Book of the Kitchen by Sarah Rainey

Author:Sarah Rainey [Rainey, Sarah]
Language: eng
Format: epub
Publisher: Aurum Press Ltd
Published: 2015-03-04T22:00:00+00:00

4 November 1960

GUESTS COOK THE DINNER – AND BREAK THE ICE

Beryl Hartland

Favourite party dish of Mrs Annette Lasley, an American hostess living in Knightsbridge, is a Fondue Bourguignonne (served with red Italian wine). ‘It’s a wonderful ice-breaker,’ she says, and sooner or later the guests exclaim, ‘Isn’t this fun.’

Guests cook their own food (small cubes of rump steak) in a butter oil mixture sizzling in copper pans on top of small burners in the centre of the table.

Each guest has a special long fork and a plate of the raw cube steak surrounded by all sorts of delicious condiments and sauces into which they dip the meat when cooked.

Fondue Bourguignonne sets (forks, burners and rounded copper pans) can be bought in Knightsbridge and Greek Street, Soho, but they are fairly expensive. If, of course, you already possess a small heavy copper saucepan, you are half-way there.

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