How do you make them? I would guess you’d have to remove the bones first, otherwise it wouldn’t spread too well and would tear the bread. Especially fresh bread. Kinda like chunky peanut butter. Who wants to have to toast their bread all the time? How about the skin? I mean, I can see how you could have “skin on” snake preserves, and obviously you’d have to remove the shell from turtles and armadillos, but what about mammals? Do you have to skin them or just remove the fur? Is it true that most of the nutrients are in the skin? Does Nair have an edible version that would save the trouble of plucking or electrolysis? Is it true that herbivore preserves are best eaten on wheat bread while carnivore preserves should be presented as a garnish to ham or veal? It makes sense, logically. What about when I have just a little of each type of preserve left and want to make a batch of “mixed animal” preserves - should I attempt interspecies canning or follow the old saying “If it can’t mate together it can’t be ate together”? Has Julia Childs covered any of this?
These are the questions that keep me awake at night.
To be sure, species can be mixed, like strawberries and rhubarb: black footed ferret and armadillo is nice, so is tapir and skink.
Oddly enough, not even Martha Stewart (Our Lady Of Domestic Pretensions) has covered this. What a wonderful question for the “Ask Martha” interactive segment! Just imagine the darling little jars she’d put them in, decorated of course with little doilies woven from her own flax, and ribbons spun from the fur of her own yaks.
