| How To Cook: |
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1. Pour some fairly hot salted water over the vine leaves to soften them, and then wash them well in cold water.
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2. Mince the meat and fry it in 1 tablespoon lard with the minced onions until cooked but not dry; remove it from the heat, stir in the half-cooked rice and add dill and salt to taste.
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3. Add the egg and mix thoroughly.
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4. Fill the leaves with this mixture and wrap closely, securing with fine string if necessary.
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5. Place in a dish, pour a little water over and cover the pan closely, then cook very slowly for 45 minutes.
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6. Place 1 tablespoon lard in a saucepan with the flour and cook till brown, stirring well; add a little water and simmer, stirring until the mixture thickens.
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7. Add the wine and sour cream pour this sauce over the stuffed vine leaves and serve at once.
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