Indian spiced option: Substitute coriander for the parsley and add ½ teaspoon Kashmiri chilli powder, ½ teaspoon cumin, 1 tablespoon garam masala, 1 tablespoon garlic and ginger paste and 2 green chillies finely chopped. Add these spices at the same time you add the onion, bay leaf and clove to the rose veal.