The name would indicate that entree dishes were designed to serve the course before the main course. However they are also called "serving dishes" which is probably more indicative of their purpose: to hold and serve the vegetables accompanying the meat, or to hold the hot accompaniments for a breakfast. In order to keep the contents of the dish warm, many entree dishes had an inlet and double skinned base so that hot water could be added to the lower section of the dish. Another feature of theses dishes is the detachable top handle, allowing the dish itself to be heated in the oven or on the stove, with the unheated handle added after the hot dish was removed from the heat. They became popular in the late 18th century, and were often made in pairs or fours. When owned by an important family, the family's armourials were often engraved on the lid.
A Sheffield Plate entree dish with warming base, lozenge shaped with four scroll feet and acanthus handles to the sides, a removable handle to the lid; the lid engraved twice with the arms of Hall (once borne by the Bishop of Bristol). Multiple maker's sta
A fifty six piece silver plated Christofle cutlery service, Marly pattern, a service for eight people comprising dinner knives and forks, entree knives and forks, soup and dessert spoons and teaspoons; with canteen; with Christofle silver plate marks to fo
A Sheffield plate meat serving dish The oval dish having a gadrooned and foliate scroll rim, with recessed drainage tree to the interior, supported on lion paw feet, one of which is stamped 'S' 5 cm high, 56 cm wide, 45 cm deep. Property from the Collectio
A Sheffield plate asparagus serving tray, early 20th century, with crossed arrows and marks for William Hutton & Sons, the oval low form dish with broad scrolling asymmetric rims and plain tubular scrolled handles, raised upon an oval footed tubular trivet
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