It was at Innerpeffray Library that I came across the passage I quoted in the last post, and while I didn't see Mrs. Rundell's book there (just the quotation on some promotional literature), I did get my hands on MacIver's Cookery,
or Cookery and Pastry As Taught and Practised by Mrs. MacIver, Teacher of Those Arts in Edinburgh (1789 edition), and had a great old browse.
As you'll see from this post, all the books at Innerpeffray are there to be handled and read by visitors, and you're encouraged to ask for particular volumes and study them for as long as you like during opening hours.
While I couldn't bring home this fascinating cookery manual (though I see Barter Books have a copy of the 1800 edition, should you be feeling flush), I did buy the library's booklet A Taste of the Past to give away:
This is a small selection of recipes from three of the books in the library's collection, Mrs. MacIver's, Acetaria or A discourse on Sallets, 1706, by John Evelyn, and Mrs. Rundell's book, and if you'd like to know how to make 'A Good Scotch Haggis', 'A Curd Florentine" (this and the recipe for 'House Lamb Steaks, White' have a detailed modern version beside the original), 'Venison Pasty' or 'Green Meagre Soup', look no further!
As always, I can send this - and the set of library postcards I'm giving away on Cornflower Books - anywhere in the world, so to enter the draw to win the booklet, just leave a comment here naming a favourite, much used and loved cookery book, and I'll pull a winning name out of the hat soon.
And if you're ever in Perthshire and have some time to spare, do follow the winding backroads to Innerpeffray and the tiny, unique library, and enjoy some of its treasures - I'm going to seek out The Countrie Farm (1600), and The Scots Gard'ner (?1683) by John Reid on my next visit.