Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.