Roast goose

Preparation:

Preparation: In 100 g of butter and 50 g of lard, brown a goose weighing 1000 g, seasoned with salt and pepper inside and out and tied. Wet it with a small glass of brandy and a glass of dry white wine, let them evaporate, lower the heat to a minimum and put the lid on. Cook the goose for an hour, turning it over and wetting it with the cooking juices. Remove the goose from the pan, cut it and keep it warm. Stew 800 g of thinly sliced red cabbage in the cooking liquid, season with salt and serve with the goose.