In the 18th and 19th centuries elaborate serving pieces were used in the dining rooms of wealthy households. Food would be brought from the kitchens by the staff and placed on buffet servers at the side of the doom, a butler or footman would then serve the food from the serving pieces. These pieces would come in all manner of materials and styles including silver, silver plated and porcelain.

This entree dish is quite large with a domed top and two handles either side. It is c1790-1800 and has a green dyed bone finial to the lid.

The entrée dish is in very good condition.

Dimensions: 37 cm long and 22cm wide with a height of 17cm.