1 (11 ounce) loaf Dutch oven bread, torn into small pieces (about 1 1/4 inch thick)
1 1/2 cups water
1 1/2 teaspoons vegetable oil
1 pint water
1 pint beef stock, room temperature
3 eggs, beaten
1 tablespoon margarine
1 1/8 teaspoons dried marjoram, crushed
1 lime, juiced
1 cup sliced mushrooms
1 onion, diced
2 tablespoons lemon juice
1 scallop
Spoon meatballs into the bread and water mixture. (Note: Allow meatballs to stand in bread for several hours. This will cause cracking during baking.)
Mix all ingredients in a small bowl. Pour mixture into the bread packets in 8 to 10 portions, placing tightly spaced.
Bake in preheated 375 degrees F for 1 hour. Turn off oven and let meatballs cook on the rack for about 30 minutes.
Cool meatballs on a rack cool to room temperature. While meatballs are cooking, rinse foil of aluminum foil and place meat in a foil-lined 13 quart large resealable plastic bag. (Note: The bag must be flat on all sides, or it will tear.) Place meat inside resealed plastic bag and seal bag. Refrigerate until butt is properly cooled.