For example, in the section on "Boiling Meat" is the recipe for "Pickled Pork":[3] After washing and scraping it perfectly clean, put it into the pot with the water cold, and when the rind feels tender, it is enough.

... Raised pies must have a quick oven, and be well closed up, or they will sink in their sides, and lose their proper shape.A selection of pastry recipes immediately follows, such as:[4] Puff paste must be made thus: Take a quarter of a peck[b] of flour, and rub it into a pound of butter very fine.

Double and roll it, with layers of butter three times, and it will be properly fit for use.The book has a frontispiece, which in later editions consists of a large medallion of J.C. Schnebbelie above a representation of The Albany hotel, London, where according to the title page he was principal cook of Martelli's restaurant.

Just in case this recursive allusion were not clear, the "Explanation" caption below the image states that it shows "a Lady presenting her Servant with The Universal Family Cook who diffident of her own knowledge has recourse to that Work for Information.

[7] The cookery writer "The Old Foodie" observes that the book devotes a whole section to food for long voyages, including detailed instructions for preserving calorie-providing dripping, and is amused by Henderson's "suggestion to minimise its pilfering by rats!