Brown the pieces of goose in goose fat in a frying pan on all sides. Season with salt and pepper. Layer the sauerkraut in the watered Roman pot. Cut the onion in half and lard each half with cloves and bay spice. Place on top of the cabbage. Peel the quince, remove the core, cut into fine slices and sprinkle on top. Pour the juice or possibly the wine in which the honey has been mixed.
Put the browned meat on top. Close the pot and cook at 250 °C for 2 1/2 hours. Later, carefully remove the onion halves with the spices.
Bring the pieces of meat to the table separately. Mix the cabbage and the quince slices with a fork and season with calvados or cognac.
In Alsace, these delicious potatoes are served with it: brush raw, medium-sized potatoes well under running water. Cut them in half lengthwise and place them on a baking tray. Sprinkle with salt, caraway seeds and butter flakes and roast in the oven until they are so soft that they almost fall apart.
Tip: Always use aromatic spices to enhance your dishes!