1 1/2 lbs. ground lamb
1 1/4 c. rice (raw)
3 tsp. salt
1 tsp. allspice (level)
1 tbsp. dried spearmint
1/4 lb. melted butter (1 stick)

Mix all above ingredients together.

GRAPE LEAVES: Pick 75 to 100 medium leaves early in season when they are tender (avoid tiny ones). Cut stem off and brush clean in bowl of water. If unable to pick leaves, jarred leaves can be purchased in a Greek import store.

STUFFING THE LEAVES: Steps to follow:

Line bottom of pot with large leaves. Stuff leaves on wrong side. Place a little stuffing on stem side. Fold leaf over stuffing - bring one side over, then the other side and then roll. Place in pot with seam side down.

When all stuffed leaves are placed in pot, cover with large leaves. Pour seasoned water (with salt and allspice) over the stuffed leaves. Place hand over leaves and press down to avoid leaves opening. Bring to boil, foam may come to the top. Skim it off. Lower to simmer for 1 hour. Take 1 stuffed leaf, cut and check to see if rice is cooked.