Stuffed Grape Leaves - cooking recipe

Ingredients

1 lb. fresh tender grape leaves
1 1/2 c. rice, uncooked
1 lb. coarsely ground lamb or beef
1 1/2 tsp. salt
2 tsp. mixed spice
1 tsp. black pepper
2 Tbsp. melted Crisco
2 medium tomatoes, sliced
salt
lemon juice

Preparation

Remove stems from leaves.
Soften and blanch leaves by plunging them into boiling water, a few at a time, for a few minutes until they become limp.
Set aside.
Soak and wash rice in hot water.
Drain well.
Mix rice, meat, spices
and melted Crisco.
Place leaves, smooth side down, on a plate or chopping board.
Put about 1 teaspoon of rice mixture in the center near the stem edge.
Fold the stem end up over the filling, then fold both sides to the middle and roll up like a small cigar.
Don't roll too tightly, leave room for the rice to expand during cooking.
Continue until all the filling is used.