1. Cut the bread rolls into cubes, pour over the warm milk and leave to soak for 15 minutes.
2. From the 5 dkg of butter specified for the dough, reserve a teaspoonful for greasing the cloth. Melt half the remainder and sweat the finely chopped onion in the other half.
3. Add the onion, melted butter, eggs, parsley, salt and nutmeg to the bread and knead lightly together.
4. Lightly grease a clean cotton cloth suitable for cooking, free of dye and detergent residue, with the reserved butter. Shape the mixture into a roll about 6 cm in diameter on it, roll it up and tie the ends with food-safe cooking string, leaving a little room for expansion. Do not use ordinary household cling film for this cooking method.
5. Cook in a large pot of gently simmering salted water for about 40 minutes, then unwrap and cut into slices about 2 cm thick.
6. Serve the slices sprinkled with breadcrumbs toasted in butter, alongside roasts.
Tip: Leftovers can be fried in butter on both sides the next day - possibly even tastier.
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