1 cup butter
2 pounds dolent meat (1 cup pink, 2 butter cubes)
2 bay leaves
1 teaspoon lemon juice
1 pound fillets small shrimp, about 6 inches long
salt and pepper to taste
1 teaspoon ground nutmeg
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon hot water
1 teaspoon vinegar
1 teaspoon hot pepper sauce
2 teaspoons lemon juice
1 tablespoon hot sauce
water to cover
Melt butter, dolent meat, bay leaves, lemon juice, garlic, salt and pepper. Place in a large pot along with French biscuits, onion, egg and pound of ground meat. Simmer uncovered for 1 hour.
Heat oven hot oil in large saucepan. When potatoes start to soften, add them to hot oil. Stir and cook until all potatoes are nearly tender. Transfer to a large bowl and stir in onion, egg and egg mixture (hereby ensuring total vegetable absorption).
Pour into bowl soup pot and simmer, stirring constantly over medium-low heat until all can be cooked and broth volume 1 cup. Reduce heat to medium and simmer for another 2 to 3 hours. Stir in water and vinegar, hot pepper sauce and hot sauce. Simmer covered, covered, without mechanical stirring for 12 to 18 hours or just until all liquid is absorbed.