A very fine early 18th century “escallop” shell butter dish with an elegant shaped edge plain formed grip. The grip has both a elegant contemporary crest and initial for importance.
Weight: 3.7 troy ounces/118 grams
Length: 5 inches/12.5cm
Width: 5 inches/12.5cm
Condition: Excellent throughout
An account of the coronation of George III describes the ancient custom that the new sovereign should dine on the first Lord Mayor’s day after his coronation with the Chiefs Magistrate and Corporation and quotes from ‘along descriptive letter published at the time’ as follows: ‘I must not forget to tell you that the grand service of plate at the Kings table was entirely new and made by Mr Gilpin. The City exchanged with him old plate for his new to do honour to this grand occasion…on the table between each service (i.e. courses) was placed near 100 cold ornamentals (sic) and a grand silver epergne filled with various kinds of shell fish of different colours ( A Faithful accounts of the Coronations of the Kings and Queens of England exemplified in that of King George and Queen Caroline, ed. Richard Thomson 1820).