Make a stuffing: Remove crusts from rolls or bread, then soak in milk. When rolls or bread are soft, squeeze them and add to them 2tablespoons of the lard, the eggs, grated onion, chopped parsley, 1tablespoon salt and the pepper. Mix well. Adjust salt if necessary. Let stand for a few hours.
Preheat oven to 375°F. Cut a pocket in the meat. Wash and dry meat. Salt it on all sides and fill the opening with the stuffing. Sew the opening together. Brush meat with remaining 2tablespoons lard.
Pour ½cup water in a baking dish and put in the meat. Cover it and bake in the preheated oven for 2½ hours, or until tender. Every 30 minutes turn the meat and baste it. Toward the end carefully test the unfilled section with a fork, to check if it is done. If necessary add a little water to make sure that the meat is always cooking in steam and won’t dry out.
For the last 10 minutes increase heat to 425°F. so the meat will become crisp on the outside.
Let the veal stand for 10 minutes before slicing. The taste will be better, and it will be easier to slice.