Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper; lay 6 thin strips of bacon over breast unless goose is very fat. Rub goose with lemon juice prior to roasting. This makes the skin crisp and brown.

Place on roasting rack in roasting pan, put in hot oven (400 degrees) and roast 20 minutes or until well browned. Reduce heat to moderate (350 degrees) and continue roasting 20-25 minutes per pound. Baste every 15 minutes with fat in pan. Remove bacon last half hour of cooking.

Place on platter, remove string and skewers. Garnish with watercress and bright red cranberries (optional). A 10 pound goose serves 10.