Pluck, draw and singe a wild goose and steep it in salted water for several hours. Cut an onion into slices, put it in the inside, sew it up and plunge it in a saucepan of boiling water for twenty minutes. Take it out, remove the onion and stuff the bird with a little celery and mashed potatoes, a few hard boiled eggs and a little fat pork or any other cold meat, all very finely chopped; also a grated turnip, a little chopped onion, a tablespoonful of pepper, vinegar, and salt and pepper to taste. Sew it up, truss it and put it in a bakingdish with a teacupful of stock or broth, brush over with warmed butter, dust with flour, put a piece of well-buttered paper over the breast, and bake in a moderate oven till done. Place it on a dish and pour over it either its own gravy or a little mushroom or celery sauce. Garnish the dish with sprays of watercress, and serve.