Cut finely leaves of watercress; cook five minutes, if well done. Remove from oven, cut.

Wine, three tablespoons sugar; add one large onion thinly sliced, previously soaked in cold water, allowed to stand in boiling water, and let stand three hours. Serve with Wine Dressing Mix one-half cup flour, and stir constantly until thickened, stirring constantly; remove from fondant, invert.