DOLMADES AVGOLEMONO

1 ½ pounds ground beef or lamb
1 ½ cups chopped onions
1 cup raw converted rice
Salt and Pepper to taste
1 tsp dried mint leaves, or 3 tbsp chopped fresh mint
1/4 cup chopped fresh dill
1/4 cup water
1 - pound jar grape leaves
3 cups hot chicken stock
1 tbsp butter
Avgolemono sauce

1. Combine meat, onions, rice, salt, pepper, mint, and dill. Add water and mix well.
2. Drain brine from jar of grape leaves and wash leaves well. Put 1 heaping tbsp of meat and rice mixture in center of leaf’s dull side and roll leaf tightly, folding edges over and rolling toward point of leaf.
3. Cover bottom of an ungreased Dutch oven or casserole with torn leaves. Arrange rolls in layers. Pour hot chicken stock over rolls and dot with butter. Cover with a heavy plate to keep rolls from
opening as rice puffs. Cover casserole, and cook over low heat for 1 hour.
4. There should be some liquid left in casserole for Avgolemono Sauce. If dry when cooking time is up, add 1 cup water and simmer for a few minutes longer. Remove from heat and keep covered. Measure liquid and prepare sauce. To serve, remove plate and pour Avgolemono Sauce over dolmades.