Dolmathes
1 lb. ground round
1 large onion chopped
1/2 cup rice
1/4 cup parsley
1/4 cup mint
50 grape leaves
2 tsp. salt
3 tbs. butter
Pepper to taste

Avgolemono
2 eggs
Juice of one lemon, strained
1 cup stock

Cooking Instructions:

Wash fresh grape leaves. If canned leaves are used, rinse thoroughly to remove excess brine.

In fry pan, cook onion in 2 tsp. butter until soft.
Put meat (uncooked), rice and seasonings in bowl, add cooked onions.
Take a few coarse leaves and put on bottom of pot.
Take one teaspoon of filling and place in center of one large or two small leafs. Be sure shinny side of leaf is down, or on outside when rolled.
Fold over top and sides like an envelope and roll up like miniature football.
Arrange rolls side by side and in layers in pot until all leaves are used.
Add water to top of dolmathes, one teaspoon of butter and a little salt.
Place heavy plate on top and simmer for 30 minutes or longer if needed.
Drain most of the liquid not used for the avgolemono.
Serve hot with avgolemono.

While dolmathes are cooking prepare avgolemono.
Beat eggs until light and fluffy.
Add lemon juice and continue beating.
Gradually, one tablespoon at a time, add broth from dolmathes.
Stir mixture constantly so as not to curdle the eggs.
Add avgolemono to drained pot of dolmathes.