BEEF RAISIN STEW

     4 cups beef stock           8 oz golden raisins
     2 lbs stewing beef          4 oz unsalted almonds
     2 tbsp lard                 ⅓ tsp nutmeg
     3 tbsp flour                salt as needed
     4 oz butter                 

Bring the stock to a boil. Cut beef into bite-size cubes and brown in lard. Simmer, over very low heat, for two hours.

Meanwhile, toast and chop the almonds. Brown the flour by stirring constantly in a hot dry pan for 5-10 minutes until golden brown. Remove from heat and mix with half the butter.

Shred beef. Return to stock and add remaining butter. Add raisins, almonds, and nutmeg, and salt as necessary. Add flour butter in small chunks. Simmer until thick, five to ten minutes.

Adapted from the “Centennial Cook Book & General Guide” (1876). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!