Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker.
Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure
cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into
small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly
until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes.
Add sauce to liquid and meat. Add salad dressing and salt and pepper to taste.