Sauce Tureen on Stand
Neoclassical style; 1790-1810
Worcester, England; attributed to Chamberlain’s Porcelain Manufactory
This small tureen, one of two that are part of a large English porcelain dessert service used at Hampton, held sauces such as “sweet sauce” made of butter, sugar, and wine or crème anglaise.
Porcelain. Sauce Tureen: H 15, W 11.5 L 20 cm; a) H 9, L 20, W 11.5 cm; b) H 8.5, L 14, W 10 cm
Hampton National Historic Site, HAMP 11473, 10050