Byzantine Dolmathes (Stuffed Grapeleaves)

      2 tb Oil                               1/2 ts Salt
      1 lb Ground beef or lamb                      Pepper to taste
      2    Onions; chopped                   1/8 ts Cinnamon
      1    Garlic clove; pressed             1/2 c  Currants
      2 c  Water                             1/4 c  Port wine (optional)
    1/2 c  Tomato sauce                      1/4 c  Pine nuts or walnuts
      1 c  Rice                                2 c  Water
      2 tb Chopped mint                        1    Lemon (juice only)
      2 tb Chopped parsley
      3    Eggs                                1 c  Hot broth
      2    Lemons (stained juice only)         1    Jar grapeleaves (or fresh)

  If using canned grape leaves, rinse off brine by floating leaves in a
  basin of cold water.  Prepare fresh vine leaves by pouring a cup of
  boiling water over them in a bowl.  Drain.  Spread 5 or 6 leaves out
  at a time on a flat surface.  Lay leaf stem side up.  Snip off stem
  with kitchen shears.

  MAKE FILLING:  Heat oil in large frying pan.  Fry meat, onions and
  garlic on medium heat for 5 minutes, mixing it as it cooks.  Add
  water and remaining ingredients.  Bring to a boil.  Cover.  Reduce
  heat to simmer and cook 10 minutes, until water is absorbed.  Set
  aside until cool enough to handle.  Put 1 teaspoon of filling near
  stem.  Bring left side of leaf towards center, then bring right side
  towards center.  They will not always meet.  Pick up stem end of
  leaf, tucking in the filling.  Roll away from you.  It will be an
  oblong roll like a sausage.

  Line the bottom of a large skillet with 4 leaves.  Place each roll so
  that the tucked under end is on the bottom.  Arrange each roll
  snugly, one next to the other, until all the leaves (except 3), and
  filling are gone. Place these leaves flat on top of rolls.  Place a
  flat dish on top of rolls also to prevent their unravelling during
  cooking.

  Add water and lemon juice.  Bring to a boil.  Cover.  Reduce heat to
  simmer and cook 45 minutes.  When done, remove pot from fire.  Make
  Egg and Lemon Sauce and add to broth immediately or serve without
  sauce either cold as an appetizer or as a hot entree.

  EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least
  5 minutes, with an electric beater or 10 to 15 minutes by hand.  Add
  juice slowly, beating all the while.  Mix 1 cup hot broth into beaten
  eggs, stirring it in quickly with spoon (or wire whisk) so heat will
  not curdle the eggs.  Cook over very low heat until thickened.