Best Baked Veal Roast

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1 tsp. salt
1 tsp. pepper
1 tsp. dried whole tarragon
1 tsp. ground mace
1 (5 lb) rolled veal rump roast
1/2 c. butter or margarine, softened
10 small onions
5 medium carrots, scraped and sliced
1 bay leaf
1/4 tsp. beef bouillon granules
1/4 c. boiling water
1 c. commercial sour cream
Fresh parsley sprigs

Combine salt, pepper, tarragon and mace in small bowl; mix well and rub into roast. Place roast into lightly greased 13-inch by 9-inch pan. Spread butter evenly on top and sides. Bake, uncovered, at 450° for 30 minutes. Add onions, carrots and bay leaf to pan; reduce heat to 325° and bake, uncovered, one hour and 40-45 minutes or until meat thermometer inserted into veal registers 170°. Transfer roast and vegetables to serving platter; keep warm. Discard bay leaf; reserve 1/4 cup drippings. Dissolve bouillon granules in water. Combine reserved drippings, bouillon and sour cream; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve with roast and vegetables. Garnish roast with parsley. Makes 10-12 servings.