A SMALL COLLECTION OF ANTIQUE SILVER
AND OBJECTS OF VERTU
THE WHAT IS? SILVER DICTIONARY

ENTRÉE DISH
VEGETABLE DISH

The entrée dish is shallow rectangular (sometimes oval or octagonal) container employed in early English usage to serve at the dinner the first cooked course.
The bottom is flat or stands on four low feet. The entrée dish has a low-domed flat-top cover with a detachable ring handle. Removing the handle/finial the cover can be inverted and used as a serving dish.
In some cases they had at each end a handle by which to carry the dish.
In the books that date back to the 18th century these pieces were called "steak stew dish", "curry-dish", "double dish" and "hash-dish" while in Victorian times they were called "corner dish" or "side-table dish".
In modern times these dishes are used to serve vegetables.

rectangular entrée dish

The vegetable dish is usually of circular form, often with three compartments obtained by a detachable interior divider.
A rectangular variant has a single fixed divider and only two compartments.
These dishes have a high-domed cover with a central lifting handle and, sometimes, a detachable horizontal side handle.
Often the side handle is made to unscrew, down which hot water can be poured into the jacket which surrounds the dish to maintain warm the food.
Entrée dishes usually rested in a warmer which was heated by a red-hot iron in earlier types and by a spirit lamp on later models.

couple of oval entrée dish detachable ring handle of the cover
oval entrée dish with cover oval entrée dish with cover entrée dish of circular form with interior divider
oval entrée dish with remobable ring handle rectangular entrée dish side handles entrée dish of circular form
entrée dish resting on its warmer frame with spirit lamp two entrée dishes with detachable horizontal side handle entrée dish with interior divider and detachable horizontal side handle
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