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1. Combine meat, onions, rice, salt, pepper, mint, and dill. Add water and mix well.
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2. Drain brine from jar of grape leaves and wash leaves well. Put 1 heaping tablespoon 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.
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3. Cover bottom of an ungreased butch oven or casserole with torn leaves. Arrange rolls in layers. Pour hot chicken stock over rolls and dot with butter.
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4. Cover with a heavy plate to keep rolls from opening as rice puffs. Cover casserole, and cook over low heat for 1 hour.
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5. 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.
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6. Remove from heat and keep covered. Measure liquid and prepare the sauce. To serve, remove to plate and pour Avgolemono Sauce over dolmades.
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VARIATION - CABBAGE LEAVES CAN BE SUBSTITUTED FOR GRAPE LEAVES:
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1. Remove the core from a medium-sized round cabbage. Place whole cabbage in boiling salted water, prying open leaves with two forks.
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2. Boil for 3 to 5 minutes. Drain off hot water and add cold water, until leaves are cool enough to work with.
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3. Cut each leaf in half, if large, and remove or trim heavy center vein. Roll as above, using the same method for cooking.
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4. Avgolemono Sauce is also poured over the stuffed cabbage.
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5. When preparing recipe with cabbage leaves, omit mint from seasoning.
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