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CftargrrS, large dishes, sometimes described as “ flat pieces.”
£>aum$, small deep dishes, for sauces, &c.; and also used as standsfor vases, and other vessels filled with wines, to prevent the liquor beingspilt upon the table. In the reign of Elizabeth, dishes and platters—which before her time were quite flat—begun to assume this form, andwere found, says Harrison, “ more conuenient for sawce, broth, andkeeping the meat warm.”
CttpS of gold, of gold and sapphire, of berril garnished with gold,gold enamelled with images, and others enamelled with arms of silvergilt, silver parcel gilt, silver enamelled, gold set with rubies and otherjewels, frequently occur. Nor were they less various in their fashionsand workmanship: we find cups “ standing on lions,” “ with the hornsof Sir Hugh,” in the form of a rose, embossed with morris dancers, dogs,swans, &c.*
It was the custom with the higher orders of society, at least as early
* In the Hengrave Inventory, among numerous other curious and splendid vessels, are,
“ vj. goblets, three with a cover all gylte, grayffen, hanged all with bells, and threeenamelled, white and black ; poyse cxij. ounces.
“ A standing cup, w h a cover, of the Almayne fashion, called ypocras cup; poyse xviij.ounces.
“ One jugge of an old fashion, called Sir Humphrey Stile; poyse xxij. oz.
“ A great bowle, with a cover chased all over, callyd Brave Harrie; poyse cxliij. ounces.
“ iij. gobelettes, with a cover chased, and a vanakelle’sf head; poyse jc. and iij. ouncesand a halfe.
“ ij. standing cuppes, chased, one with a cover, having Judith in the toppe, with Oliferne’shead; another with ij. setts of bells on the top; poyse xlvij. ounces and a halfe.