| | PAGE |
| Portrait of the Author | 1 |
| Emblematical woodcut | iv |
| A Turkey, prepared according to M. Soyer’s new plan | xvi |
| Carving a haunch of venison | xviii |
| Carving of poultry | xxi |
| The Tendon Separator | xxiii |
| Fowl—one half with the flesh on, and the other half dissected | xxiv |
| Mutton, pork, and lamb cutlets | 294 |
| Table of the wealthy | 607 |
| Kitchen of the Reform Club | 612 |
| Ground plan of ditto | 614 |
| Fifteen engravings representing the fitting-up of the kitchen of the wealthy | 610 to 629 |
| Ground plan of my kitchen at home | 632 |
| The bachelor’s and the cottage kitchen | 634 |
| My table at home | 635 |
| Saddle-back of mutton | 644 |
| A new mutton cutlet | 677 |
| Pagodatique entrée dish | 714 |
| Dindonneau à la Nelson, Poularde en diadème, Galantine à la volière, Salade de grouse à la Soyer, Mayonnaise de homard, Croustades of bread for the centre of removes, Croustade for filet de bœuf, Croustades for poularde en diadème, Croustades for turkey à la Nelson, Gateau Britannique, Crême Cerito sultane sylphe à la fille de l’orage, Six jelly moulds, and the Atelettes for Flancs, Removes, &c. | 720 |
| Portrait of Madame Soyer, Biography at the end of the book. |
