The hot oil in a copper pot (narrower at the top) is set over canned heat or an alcohol burner on a metal tray.
This type of beef-fondue cooker and two-pronged forks with long handles are usually available from specialty shops or the housewares section of department stores. (Plates with dividers for the individual sauces are also available and convenient, but not necessary for this service.)
One cooker is ample for four persons.
Dishes piled with the raw meat are set on the table between guests or at convenient intervals.
Pieces of meat are speared with the forks, then plunged into the hot oil and cooked one to two minutes, or to the desired degree of doneness.
Meat is transferred to the plate and eaten with a table fork, thus allowing for meat to be cooking at all times.
The meat is finally dipped into the sauces which have been spooned into the plate sections.
Chilled crisp relishes such as radishes, celery and carrot sticks, and slices of buttered dark rye bread, along with cups of steaming hot coffee, complete the menu.