This is why an essential quality control step involves handing drafts of the instructions to total novices and standing well clear. (It being considered good form to maintain a benevolent expression while standing well clear.)

Sad to see diverse professional cookbooks neglecting this step!

(I suppose it will eventually produce a genre of entirely fantastical recipes and arguments in the comments over how many different archangels should contribute tears, and in what proportions, to have the stock ideally seasoned.)