Stint   

vun Clara Kramer-Freudenthal  
(Lentmoond 1998) 

Hebb Freedag Stint satt eten. Uns Elv hett warrer Stint!! Wüür in freuhere Tieden een Eten för Lüüd, de nich veel in de Melk to kreumeln harrn. Hüür hüüt noch, wenn de Fischer Hannes Garms bi Mamma ankeum un strohl: ,,Johanno, hebb een goden Stintfang hatt vunnacht. Hier hess een Ammel vull. Eet jo man richtig satt. Den Rest leggst in Suur. Smeckt good to Brootkotüffeln. Na, dat bruuk ik di jo nich to vertelln. Geev mi twee Mark dorför; na, wiel du dat büss, 1 Mark un 50 Penn reckt. Dat wimmelt vun Stint in de Elv''. Nu güng för Mamma de Arbeit los. Kloor hebbt wi Dierns Mamma holpen. Dank mien Mamma Dag för Dag för allns, wat se mi mit op den Lebensweg geben hett. 

So warrt dat mookt:

Köpp afsnien. Dat Ingeweid' warrt dorbi glieks mit ruuttrocken. Poormol waschen, mit den Nogel vun den Wiesfinger an de Gnoon langs schropen un dorno fuurts mit Etig bedrüppeln. Den Etig teihn Minuten intrecken loten. Op Kökendeuker to'n Afdreugen leggen. Hüüttodoogs nemmt wi Kökenkrepp; warrt dorno in den Müll smeten. Mien Mamma hett de Deuker fuurts no'n Middageten utkookt. In Mehl, wo Mamma ümmer glieks Sult un Peper ünnermengelt harr, warrt de Stint nu ümdreiht. Wichtig is, datt de Stint öberall wat afkriegt. Denn warrt he bi't Broden scheun kross. De Pann heet moken ihr dat Fett rinkummt! Dat is wichtig!, denn sünst backt de Stint an. Dat gellt ok för all' de Brootfisch, dat Fleesch un allns wat kott broot warrt. Nie nich Fett in de kolde Pann doon! So, dat wüür so'n lütten Rootslag blangbi.

De Stint sünd jo man lütt, liekers mööt se in de Reeh un Gleed in de Pann leegt un ok inkelt ümdreiht warrn. Schuut nich de Meuh. Stinteten is een lecker Eten, dat hebbt de Nobellokole ok al faststellt. Marks an de Pries'. To Huus is dat Stinteten billiger, liekers dat Kilo so üm fief Mark köst. Vun Hannes Garms sien Priesen kann ik hüüt bloots noch dräumen.

Bet to Mitt' in den Oostermoond gifft dat noch Stint. Nemmt dat wohr, ik warr dat ok noch geneten. Hebb mi ümmer wünscht, dat wi de Fisch ut uns Elv warrer to Disch bringen dröft. Nu is't sowiet! Schiet un Gifft ut de nee'n Bunneslänner mookt uns Elv nich mihr koputt, se hett warrer Suurstoff, un den bruukt de Fisch, üm to leben, liek so as wi Minschen.

Smelt   

by Clara Kramer-Freudenthal   
(March 1998) 

On Friday I had smelt, all-you-can-eat. Our Elv'/Elbe has smelt again! In the olden days it used to be food for people who ["had nothing to crumble into their milk" =] where very poor. I can still hear fisherman Hannes [= John] Garms saying as he showed up at Mom's, beaming, "Johanna [= Joan], I had a good smelt catch tonight. Here's a bucket full for you. Have your fill of smelt for once, folks! Just pickle the rest. It's yummy with pan-roasted potatoes. Well, I don't have to tell you now, do I? Give me two Marks for it. All right then, since it's you, one Mark and fifty Pen/Pfennig will do. The Elv'/Elbe is just teaming with stint." Now Mom's job would start. Sure we girls would help her. Every single day I thank my mom for everything with which she sent us off into life.

This is how it is done:

Cut off the heads. The entrails get pulled out at the same time. Wash several times, scrape along the spine [from inside the body cavity] with the nail of your index finger, and sprinkle some vinegar onto [the fish] right away. Allow the vinegar to seep in for ten minutes. Place onto kitchen towels to dry. Nowadays we use paper towels. They get thrown into the garbage afterwards. My mom used to boil the towels right after lunch. Now the smelt are coated with flour, which my mom used mix with salt and pepper already. It is important that the smelt be coated evenly. Then they will get nice and crispy when they are sautéed. Heat the pan before putting fat into it! That is important, because otherwise the smelt will stick [to the pan]. This applies to all types of frying fish, to meat and to everything else that is fried for a short time. Never put fat into a cold pan! All right, this was a little tip by the way.

Smelt are just little. Nevertheless, they must be placed into the pan neatly and must also be turned around one by one. Don't shy away from the trouble! A meal of smelt is delicious eating. The exclusive restaurants have caught on to that now. You can tell by the prices. It is cheaper to have smelt at home, though the kilogram [= 2+ lb] does cost around five Marks. These days I can only dream of Hannes Garms' prices.

You can get smelt until the middle of April. Do take advantage of it! I will enjoy it myself too. It had always been my wish that we once again be allowed to bring fish from our Elv'/Elbe to the table. Now the time has come! Filth and toxins from the new states [= former East Germany] no longer destroy our Elv'/Elbe. Once again it has [sufficient] oxygen, and the fish need that to survive, just as we humans do.

Stint   

fun Clara Kramer-Freudenthal   
(Lentmoond 1998) 

Hev Freidag stint sat eten. Uns Elv' het warrer stint! Woyr in froyere tiden 'n eten foer luyd' dei nich feel in de melk tou kroymeln harren. Hoyr huyt noch wen de fischer Hannes Garms bii Mamma an-koym un straal: ,,Johanna, hev 'n gouden stintfang hat funnacht. Hier hest 'n ammel ful. Eet jou man richtig sat. D'n rest legst in suur. Smekt goud tou braatkatueffeln. Na, dat bruuk ik dii jaa nich tou fertellen. Geev' mii twei mark daarfoer. Na, wiil duu dat buest, 1 [ein] mark un 50 [foeftig] pen rekt. Dat wimmelt fun stint in de Elv'.'' Nuu gueng foer Mamma de arbaid loos. Klaar hebt wii deirns Mamma holpen. Dank miin Mamma Dag foer Dag foer allens wat sei mii mit op d'n levensweg geven het.

So wardt dat maakd:

Koep af-snien. Dat ingewaid' wardt daar bii gliiks mit ruut-trokken. Paarmaal waschen, mit de'n nagel fun d'n wiisfinger an de gnaan langs schrapen un daarnaa fourts mit etig bedrueppeln. D'n etig tain minuten in-trekken laten. Op keukendoyker tou d'n af-droygen leggen. Huyttoudaags nemt wii keukenkrep; wardt daarnaa in d'n muel smeten. Miin Mamma het de doyker fourts naa d'n middag-eten uut-kaakd. In meel, waar Mamma uemmer gliiks sult un peper uenner-mengeld har, wardt de stint nuu uem-draid. Wichtig is dat de stint euver all wat af-kriigt. Den wardt hei bii't braden schoyn kross. De pan heit maken eir dat fet rin-kumt! Dat is wichtig, den suenst bakt de stint an. Dat geldt ouk foer al de braadfisch, dat fleisch un allens wat kot braadt wardt. Nii nich fet in de kolde pan doun! Soo, dat woyr soo 'n luetten raatslag blang bii.

De stint suend jaa man luet. Likers meutt sei in de reig' un gleid in de pan leegd un ouk inkelt uem-draid warden. Schuut nich de moy! Stint-eten is 'n lekker eten. Dat hebt de nobellokale ouk al fast-steld. Marks an de priis'. Tou Huus is dat stint-eten billiger, likers dat kilo soo uem fiiv mark koest. Fun Hannes Garms siin prisen kan ik huyt bloots noch droymen.

Bet tou mid in d'n Oostermoond givt dat noch stint. Nemt dat waar! Ik ward' dat ouk noch geneiten. Hev mii uemmer wuenschd dat wii de fisch uut uns Elv' warrer tou disch bringen droeft. Nuu is't soo wiid! Schiit un gift uut de neien bundeslender maakt uns Elv' nich meir kaput. Sei het warrer suurstof, un d'n bruukt de fisch uem tou leven, liik soo as wii minschen.

Smelt   

by Clara Kramer-Freudenthal   
(March 1998) 

On Friday I had smelt, all-you-can-eat. Our Elv'/Elbe has smelt again! In the olden days it used to be food for people who ["had nothing to crumble into their milk" =] where very poor. I can still hear fisherman Hannes [= John] Garms saying as he showed up at Mom's, beaming, "Johanna [= Joan], I had a good smelt catch tonight. Here's a bucket full for you. Have your fill of smelt for once, folks! Just pickle the rest. It's yummy with pan-roasted potatoes. Well, I don't have to tell you now, do I? Give me two Marks for it. All right then, since it's you, one Mark and fifty Pen/Pfennig will do. The Elv'/Elbe is just teaming with stint." Now Mom's job would start. Sure we girls would help her. Every single day I thank my mom for everything with which she sent us off into life.

This is how it is done:

Cut off the heads. The entrails get pulled out at the same time. Wash several times, scrape along the spine [from inside the body cavity] with the nail of your index finger, and sprinkle some vinegar onto [the fish] right away. Allow the vinegar to seep in for ten minutes. Place onto kitchen towels to dry. Nowadays we use paper towels. They get thrown into the garbage afterwards. My mom used to boil the towels right after lunch. Now the smelt are coated with flour, which my mom used mix with salt and pepper already. It is important that the smelt be coated evenly. Then they will get nice and crispy when they are sautéed. Heat the pan before putting fat into it! That is important, because otherwise the smelt will stick [to the pan]. This applies to all types of frying fish, to meat and to everything else that is fried for a short time. Never put fat into a cold pan! All right, this was a little tip by the way.

Smelt are just little. Nevertheless, they must be placed into the pan neatly and must also be turned around one by one. Don't shy away from the trouble! A meal of smelt is delicious eating. The exclusive restaurants have caught on to that now. You can tell by the prices. It is cheaper to have smelt at home, though the kilogram [= 2+ lb] does cost around five Marks. These days I can only dream of Hannes Garms' prices.

You can get smelt until the middle of April. Do take advantage of it! I will enjoy it myself too. It had always been my wish that we once again be allowed to bring fish from our Elv'/Elbe to the table. Now the time has come! Filth and toxins from the new states [= former East Germany] no longer destroy our Elv'/Elbe. Once again it has [sufficient] oxygen, and the fish need that to survive, just as we humans do. 

Stint   

vun Clara Kramer-Freudenthal  
(Lentmoond 1998) 

Hebb Freedag Stint satt eten. Uns Elv hett warrer Stint!! Wüür in freuhere Tieden een Eten för Lüüd, de nich veel in de Melk to kreumeln harrn. Hüür hüüt noch, wenn de Fischer Hannes Garms bi Mamma ankeum un strohl: ,,Johanno, hebb een goden Stintfang hatt vunnacht. Hier hess een Ammel vull. Eet jo man richtig satt. Den Rest leggst in Suur. Smeckt good to Brootkotüffeln. Na, dat bruuk ik di jo nich to vertelln. Geev mi twee Mark dorför; na, wiel du dat büss, 1 Mark un 50 Penn reckt. Dat wimmelt vun Stint in de Elv''. Nu güng för Mamma de Arbeit los. Kloor hebbt wi Dierns Mamma holpen. Dank mien Mamma Dag för Dag för allns, wat se mi mit op den Lebensweg geben hett. 

So warrt dat mookt:

Köpp afsnien. Dat Ingeweid' warrt dorbi glieks mit ruuttrocken. Poormol waschen, mit den Nogel vun den Wiesfinger an de Gnoon langs schropen un dorno fuurts mit Etig bedrüppeln. Den Etig teihn Minuten intrecken loten. Op Kökendeuker to'n Afdreugen leggen. Hüüttodoogs nemmt wi Kökenkrepp; warrt dorno in den Müll smeten. Mien Mamma hett de Deuker fuurts no'n Middageten utkookt. In Mehl, wo Mamma ümmer glieks Sult un Peper ünnermengelt harr, warrt de Stint nu ümdreiht. Wichtig is, datt de Stint öberall wat afkriegt. Denn warrt he bi't Broden scheun kross. De Pann heet moken ihr dat Fett rinkummt! Dat is wichtig!, denn sünst backt de Stint an. Dat gellt ok för all' de Brootfisch, dat Fleesch un allns wat kott broot warrt. Nie nich Fett in de kolde Pann doon! So, dat wüür so'n lütten Rootslag blangbi.

De Stint sünd jo man lütt, liekers mööt se in de Reeh un Gleed in de Pann leegt un ok inkelt ümdreiht warrn. Schuut nich de Meuh. Stinteten is een lecker Eten, dat hebbt de Nobellokole ok al faststellt. Marks an de Pries'. To Huus is dat Stinteten billiger, liekers dat Kilo so üm fief Mark köst. Vun Hannes Garms sien Priesen kann ik hüüt bloots noch dräumen.

Bet to Mitt' in den Oostermoond gifft dat noch Stint. Nemmt dat wohr, ik warr dat ok noch geneten. Hebb mi ümmer wünscht, dat wi de Fisch ut uns Elv warrer to Disch bringen dröft. Nu is't sowiet! Schiet un Gifft ut de nee'n Bunneslänner mookt uns Elv nich mihr koputt, se hett warrer Suurstoff, un den bruukt de Fisch, üm to leben, liek so as wi Minschen.

Smelt   

by Clara Kramer-Freudenthal   
(March 1998) 

On Friday I had smelt, all-you-can-eat. Our Elv'/Elbe has smelt again! In the olden days it used to be food for people who ["had nothing to crumble into their milk" =] where very poor. I can still hear fisherman Hannes [= John] Garms saying as he showed up at Mom's, beaming, "Johanna [= Joan], I had a good smelt catch tonight. Here's a bucket full for you. Have your fill of smelt for once, folks! Just pickle the rest. It's yummy with pan-roasted potatoes. Well, I don't have to tell you now, do I? Give me two Marks for it. All right then, since it's you, one Mark and fifty Pen/Pfennig will do. The Elv'/Elbe is just teaming with stint." Now Mom's job would start. Sure we girls would help her. Every single day I thank my mom for everything with which she sent us off into life.

This is how it is done:

Cut off the heads. The entrails get pulled out at the same time. Wash several times, scrape along the spine [from inside the body cavity] with the nail of your index finger, and sprinkle some vinegar onto [the fish] right away. Allow the vinegar to seep in for ten minutes. Place onto kitchen towels to dry. Nowadays we use paper towels. They get thrown into the garbage afterwards. My mom used to boil the towels right after lunch. Now the smelt are coated with flour, which my mom used mix with salt and pepper already. It is important that the smelt be coated evenly. Then they will get nice and crispy when they are sautéed. Heat the pan before putting fat into it! That is important, because otherwise the smelt will stick [to the pan]. This applies to all types of frying fish, to meat and to everything else that is fried for a short time. Never put fat into a cold pan! All right, this was a little tip by the way.

Smelt are just little. Nevertheless, they must be placed into the pan neatly and must also be turned around one by one. Don't shy away from the trouble! A meal of smelt is delicious eating. The exclusive restaurants have caught on to that now. You can tell by the prices. It is cheaper to have smelt at home, though the kilogram [= 2+ lb] does cost around five Marks. These days I can only dream of Hannes Garms' prices.

You can get smelt until the middle of April. Do take advantage of it! I will enjoy it myself too. It had always been my wish that we once again be allowed to bring fish from our Elv'/Elbe to the table. Now the time has come! Filth and toxins from the new states [= former East Germany] no longer destroy our Elv'/Elbe. Once again it has [sufficient] oxygen, and the fish need that to survive, just as we humans do.

Stint   

fun Clara Kramer-Freudenthal   
(Lentmoond 1998) 

Hev Freidag stint sat eten. Uns Elv' het warrer stint! Woyr in froyere tiden 'n eten foer luyd' dei nich feel in de melk tou kroymeln harren. Hoyr huyt noch wen de fischer Hannes Garms bii Mamma an-koym un straal: ,,Johanna, hev 'n gouden stintfang hat funnacht. Hier hest 'n ammel ful. Eet jou man richtig sat. D'n rest legst in suur. Smekt goud tou braatkatueffeln. Na, dat bruuk ik dii jaa nich tou fertellen. Geev' mii twei mark daarfoer. Na, wiil duu dat buest, 1 [ein] mark un 50 [foeftig] pen rekt. Dat wimmelt fun stint in de Elv'.'' Nuu gueng foer Mamma de arbaid loos. Klaar hebt wii deirns Mamma holpen. Dank miin Mamma Dag foer Dag foer allens wat sei mii mit op d'n levensweg geven het.

So wardt dat maakd:

Koep af-snien. Dat ingewaid' wardt daar bii gliiks mit ruut-trokken. Paarmaal waschen, mit de'n nagel fun d'n wiisfinger an de gnaan langs schrapen un daarnaa fourts mit etig bedrueppeln. D'n etig tain minuten in-trekken laten. Op keukendoyker tou d'n af-droygen leggen. Huyttoudaags nemt wii keukenkrep; wardt daarnaa in d'n muel smeten. Miin Mamma het de doyker fourts naa d'n middag-eten uut-kaakd. In meel, waar Mamma uemmer gliiks sult un peper uenner-mengeld har, wardt de stint nuu uem-draid. Wichtig is dat de stint euver all wat af-kriigt. Den wardt hei bii't braden schoyn kross. De pan heit maken eir dat fet rin-kumt! Dat is wichtig, den suenst bakt de stint an. Dat geldt ouk foer al de braadfisch, dat fleisch un allens wat kot braadt wardt. Nii nich fet in de kolde pan doun! Soo, dat woyr soo 'n luetten raatslag blang bii.

De stint suend jaa man luet. Likers meutt sei in de reig' un gleid in de pan leegd un ouk inkelt uem-draid warden. Schuut nich de moy! Stint-eten is 'n lekker eten. Dat hebt de nobellokale ouk al fast-steld. Marks an de priis'. Tou Huus is dat stint-eten billiger, likers dat kilo soo uem fiiv mark koest. Fun Hannes Garms siin prisen kan ik huyt bloots noch droymen.

Bet tou mid in d'n Oostermoond givt dat noch stint. Nemt dat waar! Ik ward' dat ouk noch geneiten. Hev mii uemmer wuenschd dat wii de fisch uut uns Elv' warrer tou disch bringen droeft. Nuu is't soo wiid! Schiit un gift uut de neien bundeslender maakt uns Elv' nich meir kaput. Sei het warrer suurstof, un d'n bruukt de fisch uem tou leven, liik soo as wii minschen.

Smelt   

by Clara Kramer-Freudenthal   
(March 1998) 

On Friday I had smelt, all-you-can-eat. Our Elv'/Elbe has smelt again! In the olden days it used to be food for people who ["had nothing to crumble into their milk" =] where very poor. I can still hear fisherman Hannes [= John] Garms saying as he showed up at Mom's, beaming, "Johanna [= Joan], I had a good smelt catch tonight. Here's a bucket full for you. Have your fill of smelt for once, folks! Just pickle the rest. It's yummy with pan-roasted potatoes. Well, I don't have to tell you now, do I? Give me two Marks for it. All right then, since it's you, one Mark and fifty Pen/Pfennig will do. The Elv'/Elbe is just teaming with stint." Now Mom's job would start. Sure we girls would help her. Every single day I thank my mom for everything with which she sent us off into life.

This is how it is done:

Cut off the heads. The entrails get pulled out at the same time. Wash several times, scrape along the spine [from inside the body cavity] with the nail of your index finger, and sprinkle some vinegar onto [the fish] right away. Allow the vinegar to seep in for ten minutes. Place onto kitchen towels to dry. Nowadays we use paper towels. They get thrown into the garbage afterwards. My mom used to boil the towels right after lunch. Now the smelt are coated with flour, which my mom used mix with salt and pepper already. It is important that the smelt be coated evenly. Then they will get nice and crispy when they are sautéed. Heat the pan before putting fat into it! That is important, because otherwise the smelt will stick [to the pan]. This applies to all types of frying fish, to meat and to everything else that is fried for a short time. Never put fat into a cold pan! All right, this was a little tip by the way.

Smelt are just little. Nevertheless, they must be placed into the pan neatly and must also be turned around one by one. Don't shy away from the trouble! A meal of smelt is delicious eating. The exclusive restaurants have caught on to that now. You can tell by the prices. It is cheaper to have smelt at home, though the kilogram [= 2+ lb] does cost around five Marks. These days I can only dream of Hannes Garms' prices.

You can get smelt until the middle of April. Do take advantage of it! I will enjoy it myself too. It had always been my wish that we once again be allowed to bring fish from our Elv'/Elbe to the table. Now the time has come! Filth and toxins from the new states [= former East Germany] no longer destroy our Elv'/Elbe. Once again it has [sufficient] oxygen, and the fish need that to survive, just as we humans do.