I lined a small sieve with macerated leaves, sufficient to allow only a
few dribbles to pass, and added 1/3 pint of milk. I have no idea if this
procedure, or these quantities in any way resemble the 'authentic' Lapp
recipe, but it seemed about right at the time (I don't know if using
P.alpina or vulgaris would improve things - I rather doubt it.) The milk
was allowed to pass through this with a couple of gentle squeezes to get
the Ping juices flowing (in retrospect I think this was a serious mistake!)
I was left with a singularly unappetising bowlful of curdled milk which
only a sense of scientific duty forced me to sample. I managed 2 spoonfuls
which had a rather unpleasant bitterish taste and a stringy texture that
made me think of toadspawn, before deciding it might be improved by
sweetening. It wasn't. Even the cats wouldn't go near it. I can still
taste it four hours later - yeeuchh!
Oh well, like they say, don't try this at home folks. I just thought
I'd share it with you all.
Happy growing,
Peter
snail:Peter Cole,17 Wimmerfield Cr. :mailto:carnivor@bunyip.demon.co.uk
Killay, SWANSEA SA2 7BU, WALES :http://www.angel.co.uk/flytrap/index.htm
vox:+44 1792 205214 :ftp://www.angel.co.uk/pub/flytrap