Calf's Liver, Potted

• 1 calf's liver
• 1 onion, sliced
• 1 clove of garlic

Soak the liver, (whole) in cold water 1 hour and remove the skin. Cut 6 pockets from the top, 1 inch wide and nearly to the depth of the liver and fill these pockets with the parsley and celery and, if desired, bits of garlic—all seasoned with salt and paprika.

Tie string all around the liver,