Cut 6 pockets, 1 inch wide, into liver, from top down to nearly the depth of the liver.
Mix onion, garlic, celery, parsley, salt, soy flour, yeast and basil together.
Fill pockets with this mixture.
Tie string around liver to keep filling in place.
Dredge liver in flour.
Heat oil in pot.
Add stock and cover pot.
Simmer for 20 minutes.