1 clove garlic, sliced thin
1/4 c. olive oil
1 1/2 to 2 lbs. veal, round steak cut about 1/2 inch thick
1/4 c. flour
3/4 tsp. monosodium glutamate
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. Marsala wine
1/4 c. water
1/4 tsp. chopped parsley
1/8 tsp. salt
1/8 tsp. pepper

Brown garlic in oil in a heavy skillet. Wipe with clean, damp cloth, pound and cut into 6 pieces the veal. Coat with flour and monosodium glutamate, salt and pepper. Add veal to garlic and slowly brown on both sides. While veal browns combine wine, water, parsley, salt and pepper. Add wine mixture to browned veal. Cover skillet tightly and simmer slowly for about 20 minutes, or until veal is tender. If mixture tends to become too thick, add a small amount of water. 6 servings.