Delicate covered tureen of white soft-paste porcelain, the body resting on four scrolled feet and with two scrolled handles, with molded decoration in the 'damask'd' pattern with on each side a vertical reserve decorated with painted floral bouquets in shades of pink, purple, yellow and green enamel, the domed cover similarly decorated with molded decoration and floral bouquets, and surmounted by the modeled figure of a recumbent stag painted brown and black resting on a rocky base that is highlighted with floral springs and leaves

Covered Tureen

Chelsea Porcelain Manufactory

About 1755

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.