1 1/2 lb. chopped meat
3 lg. onions, chopped
1 c. rice
1 lb. jar grape vine leaves
Salt & pepper to taste
Dried mint leaves
Water
Bouillon cubes
1 tbsp. butter

Combine meat, onions, uncooked rinsed rice, salt and pepper and dried mint. Add 1 cup water to meat mixture and mix well. Drain brine from jar of grape vine leaves and wash leaves with clear water. Put heaping tablespoon of mixture in center of leaf, roll carefully, folding edges over and rolling toward point of leaf tightly.

Line greased Dutch oven or casserole with broken leaves. Arrange in layers. Cover with water, 3 dissolved bouillon cubes and 1 tablespoon butter. Cover with a heavy plate to keep rolls from opening as rice puffs. Cover and steam, simmering slowly for 1 1/2 hours. There should be some liquid for gravy, so, if dry when cooking time is up, add some water and simmer a few more minutes.

AUGOLEMONO SAUCE:

Beat 3 eggs well. Add juice of 1 lemon; beat well again. Slowly add some of the hot gravy from the finished casserole. Then pour sauce over the entire casserole and serve at once. When reheating, warm very slowly so egg sauce will not curdle.