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Promoted item:FINE EARLY STAFFORDSHIRE BLUE & WHITE WILLOW SAUCE TUREEN & UNDERPLATE C1840

FINE EARLY STAFFORDSHIRE BLUE & WHITE WILLOW SAUCE TUREEN & UNDERPLATE C1840

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  • 2d 12h 23m
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  • £8.00
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8h 10m left
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16d 1h 56m left
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1d 7h 53m left
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26d 5h 11m left
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£40.00
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2d 8h 4m left
£77.00
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29d 20h 13m left
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21d 6h 21m left
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2d 9h 53m left
£6.99
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14d 1h 8m left
£15.00
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22d 7h 44m left
£9.99
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1d 9h 11m left
£0.99
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From United States
29d 6h 22m left
£38.67
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About Tureen

A tureen is a deep serving dish for soups and stews, with a domed lid and usually with a small platter underneath. The vessel has two fixed handles and the lid has either a knob or a handle for lifting. Tureens are normally oval in shape, but may be round or rectangular, and constructed of glazed earthenware, known as facience. Communal feeding bowls were the forerunners of tureens. The 'terrine' of mid-eighteenth century France was a large circular earthenware dish, the name possibly originating from the French military hero, Marshal Turenne. During the reign of Louis XIV the tureen changed from being a practical serving vessel to a richly ornamental centrepiece for formal dining. 'Service a la francaise', with the dinner table dressed with every dish at once, was replaced by a new practice of serving separate courses, with each new course being ceremoniously paraded into the dining room from the kitchens. The 'ecuelle' was a small covered bowl which was placed on a platter for individual use. The 'sauciere' was a small tureen with its own platter. Extravagant dining turned the humble tureen into a highly ornate serving vessel. The Chelsea Porcelain Manufactury of London produced tureens in animal shapes, including rabbits and swans. Silver tureens were made in France, but many were melted down to finance eighteenth century wars. Those that survive are very rare and valuable pieces. British production of tureens is mainly centred on the 'Potteries' area around Stoke on Trent in the Midlands. Tureens continue to be used, either as the main serving dish or for holding the accompanying side dishes to the main meal.