> 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!)
Actually, I read somewhere that you should really use P.Vulgaris for
this preparation for some reason, so maybe you'd care to damage your taste
buds on this one too?
Cheers
Bearo,
(by the way, if you ever see that messages from me are from David Beare,
they're not. They're from Charles J. Beare.)