Cookery & Pastry. As taught and practiced by Mrs. Maciver, teacher of those arts in Edinburgh. The second edition

Edinburgh: Printed for the author, and sold by her, at her house, Stephen Law's close, back of the City-guard, 1777. Duodecimo (17.5 x 11 cm.), [i-v] vi-xii, [1], 2-238. Detailed table of contents. Publisher's advertisement. Stated and evident "second edition"; originally issued in 1773, with a second printing in 1774 (see Maclean, page 92). Susanna MacIver ran one of the few cookery schools in Edinburgh, a task shared with Mrs. Frazer, and Frazer's book, The Practice of Cookery (1791), is largely based on this work. Though the general tenor shows French influence, there are a number of distinctly Scottish recipes including 'Scots collops', stewed turnips, tablet, six or seven venison dishes, and 'a good Scots haggies.' This is the first appearance of haggis in a Scottish recipes book, though there are earlier recipes printing in England, and earlier mentions of the dish in Scotland. In later editions of MacIver's work she adds dinner menus for five to fifteen people, as well as lists of ingredients in season month by month, but these are absent in the first and this second edition. Text block a bit soiled at edges, and a few pages with edgewear, otherwise very good. In full brown calf with a gilt-titled and bordered red morocco spine label. Overall very good. [OCLC records eight copies of this edition (only three in the U.S.); Cagle 842; Maclean page 92; Vicaire 546].