Veal and Green Bean Stew

Directions

1. Cut veal in 1/2-inch pieces.
2. Add cold water and 1 teaspoon monosodium glutamate.
3. Bring slowly to boil; lower heat: simmer 1 hour.
4. Wash beans; break off tips; remove strings, if any.
5. Break into 1-inch pieces; add to veal: cover; cook 25 minutes or until tender.
6. Melt butter or margarine: blend in flour, sugar, salt, and remaining monosodium glutamate.
7. Measure liquid from green bean mixture; add enough water to make 4 cups; add to flour mixture with vinegar.
8. Cook, stirring until smooth and thickened; return to green bean mixture.
9. Add savory, parsley, and pepper.
10. Cook, uncovered, over low heat 15 minutes.
11. Top each serving with generous mound of mashed potatoes.