Sauce Tureen
ca. 1790-1795 (made)
| Artist/Maker | |
| Place of origin |
Object Type
Sauce boats became an essential item on the British dinner table around 1720, when French-style sauces became popular. Early examples were open boat-shaped vessels with one or two pouring lips, but later ones were often tureen-shaped and supported on a central foot. Both types could require an under-dish to prevent spillage, and sauce tureens like this one usually had a matching ladle.
Use
The five main sauces introduced by the French were béchamel, brune/espagnol,tomate, mayonnaise and velouté. Gravies made from roasted meat juices flavoured with wine, citrus juice, capers, herbs and spices were also popular in 18th-century Britain. Other sauces had a 'roux' base, made by combining butter or lard with flour and broth or milk, and flavoured with parsley, onions, celery, anchovies, oysters, cockles or eggs. Butter sauces, served in smaller sauce boats or butter boats, frequently accompanied vegetables. A hot sauce of wine, butter and sugar was the most common one for puddings.
Trading
Josiah Wedgwood (1730-1795) sold his pottery through his London warehouse and from his Staffordshire factory site. He also sold large quantities of pottery to export merchants and agents abroad. In 1774 his creamware catalogue (which was available in both English and French versions) listed sauce boats of a different design at 2s each wholesale.
Sauce boats became an essential item on the British dinner table around 1720, when French-style sauces became popular. Early examples were open boat-shaped vessels with one or two pouring lips, but later ones were often tureen-shaped and supported on a central foot. Both types could require an under-dish to prevent spillage, and sauce tureens like this one usually had a matching ladle.
Use
The five main sauces introduced by the French were béchamel, brune/espagnol,tomate, mayonnaise and velouté. Gravies made from roasted meat juices flavoured with wine, citrus juice, capers, herbs and spices were also popular in 18th-century Britain. Other sauces had a 'roux' base, made by combining butter or lard with flour and broth or milk, and flavoured with parsley, onions, celery, anchovies, oysters, cockles or eggs. Butter sauces, served in smaller sauce boats or butter boats, frequently accompanied vegetables. A hot sauce of wine, butter and sugar was the most common one for puddings.
Trading
Josiah Wedgwood (1730-1795) sold his pottery through his London warehouse and from his Staffordshire factory site. He also sold large quantities of pottery to export merchants and agents abroad. In 1774 his creamware catalogue (which was available in both English and French versions) listed sauce boats of a different design at 2s each wholesale.
Object details
| Categories | |
| Object type | |
| Parts | This object consists of 3 parts.
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| Materials and techniques | Creamware (Queen's Ware), painted in enamels |
| Brief description | Sauce tureen and stand, made by Josiah Wedgwood & Sons, Etruria, ca. 1790-95 |
| Physical description | Creamware sauce tureen with cover and stand, painted with black enamel decoration |
| Dimensions |
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| Gallery label |
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| Object history | Made at Josiah Wedgwood's factory, Etruria, Staffordshire |
| Production | Probably 1790-1795 |
| Summary | Object Type Sauce boats became an essential item on the British dinner table around 1720, when French-style sauces became popular. Early examples were open boat-shaped vessels with one or two pouring lips, but later ones were often tureen-shaped and supported on a central foot. Both types could require an under-dish to prevent spillage, and sauce tureens like this one usually had a matching ladle. Use The five main sauces introduced by the French were béchamel, brune/espagnol,tomate, mayonnaise and velouté. Gravies made from roasted meat juices flavoured with wine, citrus juice, capers, herbs and spices were also popular in 18th-century Britain. Other sauces had a 'roux' base, made by combining butter or lard with flour and broth or milk, and flavoured with parsley, onions, celery, anchovies, oysters, cockles or eggs. Butter sauces, served in smaller sauce boats or butter boats, frequently accompanied vegetables. A hot sauce of wine, butter and sugar was the most common one for puddings. Trading Josiah Wedgwood (1730-1795) sold his pottery through his London warehouse and from his Staffordshire factory site. He also sold large quantities of pottery to export merchants and agents abroad. In 1774 his creamware catalogue (which was available in both English and French versions) listed sauce boats of a different design at 2s each wholesale. |
| Collection | |
| Accession number | 344 to B-1854 |
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| Record created | March 27, 2003 |
| Record URL |
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