—–HERB STUFFING—– 3 sl Bacon
1 md Onion
4 oz Mushroom pieces
1/4 c Parsley, fresh — chopped
1 tb Dill, fresh — chopped
1 t Tarragon, dried
1 t Basil, dried
1/2 lb Ground beef, lean
1/2 c Bread crumbs, dry
3 lg Egg
1/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper
—–VEAL—– 3 lb Boned Veal Breast — OR
4 lb Leg of veal, boned
1/2 ts Salt
1/4 ts Pepper
1 tb 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 neces- sary.) 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.