Serve with an assortment of dips, including Golden Hot Mustard, soy sauce, salt, pepper, and freshly ground white pepper.

1. Cut the lamb into paper thin slices, about 2½ inches long.

2. Soak the dried mushrooms in warm water for 20 minutes. Squeeze out the excess water and cut into thin slices. Soak the cellophane noodles in warm water to soften. Drain and cut into thirds for easier use.

3. Wash the cabbage, drain, and remove the stem. Cut each leaf in half lengthwise, and then slice thinly. Wash the spinach and drain.

4. Heat the broth on the stove and bring to a boil. Add the dried mushrooms. Transfer enough broth to fill the fondue pot about ⅔ full. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.)

5. Invite guests to spear the sliced lamb with a dipping fork and cook briefly in the broth until cooked according to individual taste. Serve with the dipping sauces. When the lamb is gone, cook the noodles, cabbage, and spinach in the hot broth. When all the food is gone, poach the eggs in the broth.