Image of Gallery in South Kensington
On display at V&A South Kensington
British Galleries, Room 118a

Tureen and Lid

1808 (made)
Artist/Maker
Place of origin

Object Type
Sauce boats and covered sauce tureens were among the new forms of tableware that were introduced into the English dinner service from the 1720s, influenced by the French structure of formal dining and a greater emphasis on soups, stews and sauces. At the French court chefs named dishes in honour of their distinguished patrons. Sauce boats and tureens generally had accompanying ladles and dishes. For the grandest and most elaborate of commissions, as here, they were made to match the rest of the dinner service. By the 1730s the form of sauce boats had developed to the single handle and wide pouring lip that is still used today.

People
Paul Storr (1771-1844) was one of the greatest of goldsmiths working in Regency London. He registered his mark as an independent goldsmith, but his career was inextricably linked with the firm of Rundell, Bridge and Rundell, who appointed him workshop manager in 1807, making him a partner in the firm soon after. Much of the firm's output between 1807 and 1819 is struck with Storr's mark. He worked in an assured Neo-classical manner that proved highly popular with the firm's royal and aristocratic clients.


Object details

Categories
Object type
Parts
This object consists of 2 parts.

  • Tureen
  • Lid
Materials and techniques
Engraved silver
Brief description
sauce boat
Physical description
One of a pair
Dimensions
  • Approx. height: 15.8cm
  • Approx. width: 19.1cm
Dimensions checked: Measured; by AS
Marks and inscriptions
  • Engraved with the crest of the Ormonde family
  • Hallmarked for 1808
Gallery label
British Galleries: Sauce tureens evolved in France to serve the new rich sauces, some of them - like b‚chamel - named after 18th century courtiers.(27/03/2003)
Object history
Made in London by Paul Storr (born in London, 1771, died there in 1844)
Summary
Object Type
Sauce boats and covered sauce tureens were among the new forms of tableware that were introduced into the English dinner service from the 1720s, influenced by the French structure of formal dining and a greater emphasis on soups, stews and sauces. At the French court chefs named dishes in honour of their distinguished patrons. Sauce boats and tureens generally had accompanying ladles and dishes. For the grandest and most elaborate of commissions, as here, they were made to match the rest of the dinner service. By the 1730s the form of sauce boats had developed to the single handle and wide pouring lip that is still used today.

People
Paul Storr (1771-1844) was one of the greatest of goldsmiths working in Regency London. He registered his mark as an independent goldsmith, but his career was inextricably linked with the firm of Rundell, Bridge and Rundell, who appointed him workshop manager in 1807, making him a partner in the firm soon after. Much of the firm's output between 1807 and 1819 is struck with Storr's mark. He worked in an assured Neo-classical manner that proved highly popular with the firm's royal and aristocratic clients.
Collection
Accession number
M.57&B-1982

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Record createdMarch 27, 2003
Record URL
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