Stuffed Grapevine Leaves with Avgolemono Sauce

Combine meat, onions, rice, salt and pepper. Add water and mix well.

Drain brine from jar of grapevine leaves, then place in large bowl and wash well with clear water to remove all traces of brine. Cover bottom of greased casserole dish with torn leaves. Fold some of the meat mixture in the center of a leaf and roll leaf tightly.

Repeat until all mixture is rolled in leaves. Arrange rolls in layers. Dissolve bouillon cubes in enough water to cover rolls.

Pour bouillon over all and dot with butter.

Put a heavy plate on top to keep rolls from opening.

Cover casserole and cook over low heat for at least 2 hours.