salt and spices

shelf 2

Savory sauces, soups, and broths were served from ceramic sauceboats, tureens, and two-handled covered dishes, which were often accompanied by an underplate, or stand, and sometimes a matching ladle.

 

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A dark blue decorative sauce boat, two symmetrical sculptural handles that depict a bird’s head, foot, and lid with rounded finial

Enoch Wood and Sons

English, 1818–1846

Sauceboat, ca. 1840

Earthenware with transfer print and glaze

Gift of Edward B. Aldrich in memory of Lora E. Aldrich 35.250

A lidded ceramic vessel on an organically shaped tray. A small, swirled finial is on the lid. The body of the vessel has ridges covered with a mottled, multi-colored glaze.

Josiah Wedgwood & Sons

English, 1759–present

Tureen with Cover and Stand, 1805–1815

Earthenware with luster glaze

Gift of Miss Ellen D. Sharpe 40.187

A porcelain two handled covered bowl and fitted saucer. The decorations are gold, pink, green and are floral.

Jacob Petit

French, 1796–1865

Two-Handled Covered Bowl and Fitted Saucer, ca. 1850

Porcelain with enamels, glaze, and gilding

Gift of Mrs. Harold Leavitt 1989.099.3