| Low
Saxon in the original orthography:
Martinsgoos vun Clara Kramer-Freudenthal, 2001 Den 11. in'n Nebelmoond fiert wi den Martinsdag. Wi Ollanner neumt em "Martini". Dat hett ober nix mit Martin Luther to doon. Disse Dag gillt den Hilligen Martin vun Tours. He schull Bischopp warrn, un harr dor gans un gor nix mit in'n Sinn. In een Goosstall hett he sik verkropen. De Gäus hebbt em ober mit groot Geschree un Krokeel verroden. To Stroof mööt se nu Johr för Johr jümehr Leben loten. Nu dat Rezept: ▪ Een gotliche Goos, nich ünner teihn Pund swoor, vun binnen un buten waschen, mit Kökenkrepp ut- un afdreugen, vun binnen un buten mit Sult inrieben. ▪ Veer grote Boscops in Achtel snien. Bloots Stingel un Bloom utsteken; de Schell mütt anblieben. ▪ De Appeln mit Bifoot, Meieron, Salbei un een ophüpten Eetlepel Zucker bestrein. ▪ Allns good miteenanner mengeln un in de Goos stoppen. De Goos mütt vull ween mit Appeln. ▪ Mit een Twirnsfoden toneihn. De Been tosomenbinnen. ▪ Den Brodenputt mit Eul utsmeern un de Goos mit de Boß no ünnen in den op 200 Grood vörbötten Backoben schuben. ▪ Noch 1/4 Liter kokend Woter togeten. ▪ Alle 15 Minuten mit den egen Suud begeten, un alle 30 Minuten mool ümdreihn. ▪ No 30 Minuten Broottiet den Backoben op 180 Grood trüchdreihn. Wenn neudig ümmer kokend Woter togeten. ▪ No een Stünn Broottiet mit een Fork an de Külen insteken, dormit dat Fett beter aflopen kann. ▪ No knapp dree Stünn Broottied den Backoben utdreihn un de Goos noch good teihn Minuten to Rooh komen loten op een vörwarmte Brodenplatt. In de teihn Minuten verdeelt sik de Fleeschsapp in de Goos. ▪ Nu warrt in de Twüschentiet de Schü mookt. An Fett afschöppen, wat sik afschöppen lett. Dat Fett opbewohrn! Dorvun warrt den annern Dag Goossmult mookt. Ut den Brodenputt allns Brune mit kokend Woter leusen un in een lütten Putt geten. Mit anröhrt Mehl, or veel eenfacher mit "Mondamin Soßenbinder" ansemen. Nochmool afsmecken; foken fehlt noch een beten Sult. ▪ Nu kann de Huusherr, as wohnt, de Goos tranchiern. ▪ Mit Sultwoter de eenzeln Brodenstücken afpinseln un kott ünner den Grill schuben, bet se scheun kroß sünd. ▪ De Appelfüll warrt in een lütte Kumm mit op den Disch stellt. Kloor, to een Goosbroden hüürt Rootkohl, Sultkutüffeln or ok Klüten, de mien Mann giern dorto itt. Goossmult: Dat opwohrte Goosfett mit den lieken Deel Swienssmult opkoken, twee bet dree afschellte Boscop rinsnien un goor warrn loten. In een Kumm (Schüssel) doon un in't Keuhlschapp stell'n. Ümmer iers to Disch bringen wenn't bruukt warrt, sünst warrt dat Smult to fledig un löppt vun't Broot. |
English
translation by R. F. Hahn:
St. Martin's Goose by Clara Kramer-Freudenthal, 2001 November 11 is St. Martin's Day. We Oldlanders call it "Martini." But it has nothing to do with Martin Luther. This day is dedicated to St. Martin of Tours. He was supposed to become bishop and did not like that idea at all. He hid in a goose pen. But the geese did a lot of screaming and gave away his whereabouts. As there punishment they now have to sacrifice their lives every year. Now the recipe: ▪ Wash inside and outside a good-sized goose, dry it with a paper towel, and rub the inside and outside with salt. ▪ Cut four large Boscop apples into eighths. Only remove stems and flower buds, leaving the peel. ▪ Sprinkle onto them mugwort, marjoram, sage and one tablespoon of sugar. ▪ Mix everything well and stuff it into the goose. The goose must be full of apples. ▪ Sew shut with twine. Tie the legs together. ▪ Coat the inside of the roasting pan with oil, and place the goose breast-down into the oven that has been pre-warmed to 200°C (390°F). ▪ Add a fourth of a liter [1 cup] of water. ▪ Every 15 minutes, baste the goose with its own juice, and turn it over every 30 minutes. ▪ After 30 minutes of baking, reduce the heat to 180°C (350°F). Add boiling water if needed. ▪ After one hour of baking, pierce the drumsticks with a fork to allow the fat to escape more freely. ▪ After almost three hours of baking, turn off the oven and let the goose rest for at least ten minutes on a pre-warmed serving plate. Within that time, the juices spread throughout the goose. ▪ Make the gravy in the meantime. Skim off as much fat as possible. Keep the fat aside! It will become goose fat on the following day. Scrape from the bottom of the roasting pan all the brown bits with boiling water and pour this into a small pot. Thicken this with flour or cornstarch dissolved in cold water. Give it a taste test, because oftentimes it needs more salt. ▪ Now the host may carve the goose as usual. ▪ Brush each slice with some saltwater and broil them for a short time until they are crispy. ▪ The apple stuffing is served in a small dish. Of course! Roast goose is to be accompanied by red cabbage, boiled potatoes, or by dumpling to suit my husband. Goose fat: Cook the goose fat with as much pork lard, add cook in this two to three peeled and sliced Boscop apples until well-done. Put into a dish and keep it in the refrigerator. Serve it only when it is needed; otherwise the fat will become runny. |
| Transliteration
in Lowlands Orthography:
Martins-gous fun Clara Kramer-Freudenthal, 2001 D'n 11. [ölvden] in d'n Nevelmaand fiert wii d'n Martins-Dag. Wii Ollander noymt em "Martini". Dat het aver niks mit Martin Luther to doun. Disse dag gilt d'n Hilligen Martin fun Tours. Hei schul bischop warden un har daar ganss un gaar niks mit in d'n sin. In 'n gousstal het hei sik ferkrapen. De goys' hebt em aver mit groot geschrei un krakeel ferraden. Tou straaf meutt sei nuu jaar foer jaar juem eer leven laten. Nuu dat retsept: ▪ Ein goudliche gous, nich uenner tain pund swaar, fun binnen un buten waschen, mit keuken-krep uut- un afdroygen, fun binnen un buten mit sult in-riven. ▪ Feir grote Boscops in achtel snien. Bloots stingel un bloumen uut-steken; de schel muett an-bliven. ▪ De appeln mit bifout, marjeraan, salbai un ein op-huypten eet-lepel tsukker bestraien. ▪ Allens goud mit einanner mengeln un in de gous stoppen. De gous muett ful ween mit appeln. ▪ Mit 'n twirns-faden tou-naien. De beinen tousamen-binden. ▪ D'n braden-put mit oyl uut-smeiern un de gous mit de bost naa uennen in d'n op 200 [twei-hunnerd] graad foer-boetten bak-aven schuven. ▪ Noch 1/4 liter kakend water tou-geiten. ▪ Alle 15 minuten mit d'n eigenen suud begeiten, un alle 30 [dertig] minuten maal uem-draien. ▪ Naa 30 minuten braadtiid den bak-aven op 180 [(ein) hunnerd tachentig] graad trueg-draien. Wen noydig uemmer kakend water tou-geiten. ▪ Naa ein stuend braadtiid mit 'n fork an de kuylen in-steken, daarmit dat fet beter af-loupen kan. ▪ Naa knap drei stuenden braadtiid d'n bak-aven uut-draien un de gous noch goud tain minuten tou rou kamen laten op 'n foer-warmde braden-plat. In de tain minuten ferdeilt sik de fleischsap in de gous. ▪ Nu wardt in de twueschen-tiid de schuy maakt. An fet af-schoeppen, wat sik af-schoeppen lett. Dat fet opbewaren! Daar fun wardt d'n annern dag goussmult maakt. Uut d'n braden-put allens brune mit kakend water loysen un in 'n luetten put geiten. Mit an-reurt meel, or feel einfacher mit Mondamin Soßenbinder an-semen. Nochmaal af-smekken; faken feelt noch 'n beten sult. ▪ Nuu kan de huusher, as woont, de gous trangscheiren. ▪ Mit sult-woter de eintselnen braden-stuekken af-pinseln un kort uenner d'n gril schuven, bet sei schoyn kross suend. ▪ De appel-fuel wardt in 'n luette kum mit op d'n disch steld. Klaar! Tou 'n gous-braden hoyrt roodkaal, sult-kutueffeln or ook kluyten, dei miin man geirn daar tou itt. Goussmult: ▪ Dat op-waarde gousfet mit d'n liken deil swiinssmult op-kaken, twei bet drei af-schelde Boscop rin-snien un gaar warden laten. In 'n kum doun un in 't koylschap stellen. Uemmer eirst tou disch bringen wen 't bruukt wardt; suenst wardt dat smult tou fleidig un loept fun 't brood. |
E
nglish translation by R. F. Hahn: St. Martin's Goose by Clara Kramer-Freudenthal, 2001 November 11 is St. Martin's Day. We Oldlanders call it "Martini." But it has nothing to do with Martin Luther. This day is dedicated to St. Martin of Tours. He was supposed to become bishop and did not like that idea at all. He hid in a goose pen. But the geese did a lot of screaming and gave away his whereabouts. As there punishment they now have to sacrifice their lives every year. Now the recipe: ▪ Wash inside and outside a good-sized goose, dry it with a paper towel, and rub the inside and outside with salt. ▪ Cut four large Boscop apples into eighths. Only remove stems and flower buds, leaving the peel. ▪ Sprinkle onto them mugwort, marjoram, sage and one tablespoon of sugar. ▪ Mix everything well and stuff it into the goose. The goose must be full of apples. ▪ Sew shut with twine. Tie the legs together. ▪ Coat the inside of the roasting pan with oil, and place the goose breast-down into the oven that has been pre-warmed to 200°C (390°F). ▪ Add a fourth of a liter [1 cup] of water. ▪ Every 15 minutes, baste the goose with its own juice, and turn it over every 30 minutes. ▪ After 30 minutes of baking, reduce the heat to 180°C (350°F). Add boiling water if needed. ▪ After one hour of baking, pierce the drumsticks with a fork to allow the fat to escape more freely. ▪ After almost three hours of baking, turn off the oven and let the goose rest for at least ten minutes on a pre-warmed serving plate. Within that time, the juices spread throughout the goose. ▪ Make the gravy in the meantime. Skim off as much fat as possible. Keep the fat aside! It will become goose fat on the following day. Scrape from the bottom of the roasting pan all the brown bits with boiling water and pour this into a small pot. Thicken this with flour or cornstarch dissolved in cold water. Give it a taste test, because oftentimes it needs more salt. ▪ Now the host may carve the goose as usual. ▪ Brush each slice with some saltwater and broil them for a short time until they are crispy. ▪ The apple stuffing is served in a small dish. Of course! Roast goose is to be accompanied by red cabbage, boiled potatoes, or by dumpling to suit my husband. Goose fat: Cook the goose fat with as much pork lard, add cook in this two to three peeled and sliced Boscop apples until well-done. Put into a dish and keep it in the refrigerator. Serve it only when it is needed; otherwise the fat will become runny. |