1/2 lb. calf liver
1 c. chopped celery, soaked in ice water
Paprika
Celery salt and onion seasoning
10 slices bacon
1/2 tsp. salt
6 or 8 med. size onions

Scald liver in boiling water about 2 minutes. Remove skin and put through food chopper. Cut bacon in small pieces and fry until crispy. Add liver, celery, and seasoning to bacon. Remove outer skins of onions, remove center and leave firm shell.

Fill with liver, bacon mixture. Sprinkle top with buttered bread crumbs and bake in slow oven using baking pan with little water. Bake one hour. Serving size depends on onions used.