Wedgwood sold an earlier design of sauce tureen and stand at two shillings each wholesale. Sauce tureens of this design were among the illustrations of his unpublished creamware catalogue of about 1790. He also sold large quantities of pottery to export merchants and agents abroad. Wedgwood sold his pottery through his London warehouse and from his Staffordshire factory site.
A hot sauce of wine, butter and sugar was the most common one for puddings. Dimensions: 6 1/2 height x 8 inches length x 5 inches (height to top of ladle 6 inches) Mark: Numeral 1400 in brown. Creamware pottery lidded oval tureen having applied handles and transfer decoration of playful putti, together with an oval underplate. Butter sauces, served in smaller sauce boats or butter boats, frequently accompanied vegetables. An English Creamware Sauce Tureen, Cover and Ladle on Fixed Stand, Circa 1790. ENGLISH CREAMWARE TUREEN AND UNDERPLATE sold at auction by Ahlers & Ogletree 517 on 23rd May English, late 18th/ early 19th century. Other sauces had a 'roux' base, made by combining butter or lard with flour and broth or milk, and flavoured with parsley, onions, celery, anchovies, oysters, cockles or eggs. Gravies made from roasted meat flavoured with wine, citrus juice, capers, herbs and spices were also popular in 18th-century Britain. The five main sauces introduced by the French were béchamel, brune/espagnol, tomate, mayonnaise, and velouté. Height 8 1/4 x width 13 1/2 x depth 9 inches. impressed Leeds Pottery to the underside of the tureen. They usually had an underdish or stand, to prevent spillage, and a matching ladle. A Leeds Creamware Covered Tureen: A Leeds Creamware Covered Tureen. Late 18th-century examples are usually tureen-shaped and supported on a central foot. Vessels for sauces became an essential item on the British dinner table around 1720, when French-style sauces became popular.
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