Prepare the goose, mix together the butter, salt and pepper, and place this in the body. Truss the bird, and cook in a moderate oven (350°–375° F., Gas 4–5) for about 1 hr., basting with fat if necessary. Dish the bird. Garnish with the watercress.
Brown gravy and gooseberry jelly, or gooseberry sauce may be served, if desired.