4 med. onions, chopped
1 tsp. salt
2/3 c. raw rice
1 tsp. mint
3/4 c. olive oil
1 tsp. dill
1/2 c. parsley
3 lg. bunches scallions
Salt and pepper
Juice of lemon
12 oz. jar grape leaves
1 c. boiling water
Additional lemon juice
1/2 lb. ground pork
1/2 lb. ground beef

Combine all ingredients except grape leaves. Wash grape leaves thoroughly. Put 1 tablespoon of mixture per leaf and roll towards point tightly. Cover bottom of Dutch oven with torn leaves. Arrange rolls in layers. Dissolve 3 bouillon cubes in enough water to cover the rolls. Dot top of water with butter and cover tightly. Steam for 1 hour.

Make gravy with some of remaining sauce after simmering. Mix with 3 eggs and 1 juiced lemon and serve over rolls.