--herb stuffing---
3    Bacon; strips
1    Onion; medium
4 oz Mushroom pieces; (1 can)
1/4 c  Fresh parsley; chopped
1 tb Dill; fresh, chopped
1 ts Tarragon leaves; dried
1 ts Basil leaves; dried
1/2 lb Ground beef; lean
1/2 c  Bread crumbs; dry
3    Eggs; large
1/3 c  Sour cream
1/2 ts Salt
1/4 ts Pepper
--veal--
3 lb Boned veal breast; or
4 lb Boned leg of veal
1/2 ts Salt
1/4 ts Pepper
1 tb Vegetable oil
2 c  Beef broth; hot
2 tb Cornstarch
1/2 c  Sour cream

Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan
until partially cooked; add onion and cook for 5 minutes. Drain and chop
mushrooms, add to frypan and cook for another 5 minutes. Remove mixture
from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef,
bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and
pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg.
Fill with stuffing; close opening with toothpicks. (Tie with string if
necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven.
Place meat in the pan and bake in a preheated 350 degree F. oven about 1
1/2 hours. Bast occasionally with beef broth. When done, place meat on a
preheated platter. Pour rest of beef broth into the Dutch oven and scrape
brown particles from the bottom. Bring pan drippings to a simmer.
Thoroughly blend cornstarch with sour cream and add to pan drippings while
stirring cook and stir until thick and bubbly. Slice veal breast and serve
sauce separately.