[Sca-cooks] Re: tureen was Serving Soups

[Johnna Holloway]

The word in English according to OED is 18th century.
1706 Phillips (ed. Kersey),
Comes from Terrine (Fr.), an Earthen Pan
a. Fr. terrine a large circular flat-bottomed earthenware dish,
as a milk-pan, in OFr. therine (1412 in Godef. Compl.), so actually
the French may have had them earlier.

The food served in one is also a tureen --
Hence tu'reener, a dish of various meats, etc. baked in a closed pot or 
tureen; a hot pot
1728 E. Smith Compl. Housewife 101 To make a Tureiner. Take a China Pot 
or Bowl,
and fill it [with]..Beef steaks..Veal steaks..Forc'd meat..Chickens, 
Pigeons,..
Rabbets..; Season..every Thing as you put it in..:
Then put in a quart of Gravy,..and cover it close with a Lid of 
Puff-paste...
Eight hours will bake it.

Hope this helps,

Johnnae llyn Lewis


Jane Boyko wrote: snipped

>As to the tureens I think the Victorians used them extensively (I have no 
>documented proof here but for some reason it is an "I think" due to the 
>number of antique I see in antique stores).  What I do not know is how old 
>the history of the tureen is.  When did it come into use?  I haven't 
>researched period serving pieces and it is a project I would like to take on 
>at some date but at the moment I have too many other things happening.  I was 
>hoping someone on the list might know??
>
>Cheers
>Marina
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