Stuffed Breast of Veal Bourgeoise

Name: Stuffed Breast of Veal Bourgeoise (Töltött Borjúszegy Városiasan)
Yield: 6 servings
Cuisine: Hungary
Ingredients: Salt; ¼ teaspoon pepper 3 pounds breast of veal; 1 cup milk; 4 tablespoons lard; 3 eggs; 3 stale rolls, or 8 slices of stale white bread; ¼ small onion, peeled and grated; 1 tablespoon chopped flat parsley