---------- Recipe via Meal-Master (tm) v8.01
       Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
  Categories: German, Veal, Ground beef, Beef
       Yield: 6 servings
 -------------------------------HERB STUFFING-------------------------------
       3 ea Bacon; Strips                     1/2 lb Ground Beef; Lean
       1 ea Onion; Medium                     1/2 c  Bread Crumbs; Dry
       4 oz Mushroom Pieces; (1 can)            3 ea Eggs; Large
     1/4 c  Fresh Parsley; Chopped            1/3 c  Sour Cream
       1 tb Dill; Fresh, Chopped              1/2 ts Salt
       1 ts Tarragon Leaves; Dried            1/4 ts Pepper
       1 ts Basil Leaves; Dried           
       3 lb Boned Veal Breast; OR               1 tb Vegetable Oil
       4 lb Boned Leg Of Veal                   2 c  Beef Broth; Hot
     1/2 ts Salt                                2 tb Cornstarch
     1/4 ts Pepper                            1/2 c  Sour Cream
   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.
   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