HERB STUFFING 3 ea Bacon; Strips

1 ea Onion; Medium

4 oz Mushroom Pieces; (1 can)

1/4 c Fresh Parsley; Chopped

1 T Dill; Fresh, Chopped

1 t Tarragon Leaves; Dried

1 t Basil Leaves; Dried

1/2 lb Ground Beef; Lean

1/2 c Bread Crumbs; Dry

3 ea Eggs; Large

1/3 c Sour Cream

1/2 t Salt

1/4 t Pepper

VEAL 3 lb Boned Veal Breast; OR

4 lb Boned Leg Of Veal

1/2 t Salt

1/4 t Pepper

1 T Vegetable Oil

2 c Beef Broth; Hot

2 T 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.