Around 1700, when it became fashionable to serve a bouillon at the beginning of dinner, a new serving piece was created. A round vessel, called in William III’s inventories a Soupe Dishe, set up on legs and with prominent handles, generally opened the first course of a meal. Removed after the host or hostess had served all guests, the tureen was usually accompanied by a matching under-dish or stand and was surrounded on the table by other covered vessels. It was often decorated with fish, game or vegetables, hinting at delicious contents.
- Titles Covered Tureen (Descriptive)
- Artist Chelsea Porcelain Manufactory, England, Chelsea, operated 1744/45-about 1770
- Medium soft-paste porcelain with enamel decoration
- Dimensions 11 x 14 x 9 1/8 in. (27.9 x 35.6 x 23.2 cm)
- Credit Line Collection of the Art Fund, Inc. at the Birmingham Museum of Art; Catherine H. Collins Collection, AFI.253.1998a-b
- Work Type tureen with cover
- Classification Containers
- On View
- Signature none
- Marks none
- Inscription none
- Provenance With D. M. & P. Manheim, London; Catherine H. Collins, Birmingham; by bequest to the Art Fund, Inc. at the Birmingham Museum of Art