The yellow ground introduced by Worcester as early as c1757 remained popular through the 1760s though it tended to be used only for larger pieces. This is a dish for junket, a custard-like dessert made with sweetened, flavoured milk curdled by the addition of rennet. A textured surface aided the setting of the dish.
Referenced in 1 publication
Richard Beresford, Eighteenth - Century European Porcelain in the Kenneth Reed collection, Sydney, 2012, 84 (colour illus., detail), 86 (colour illus.). cat.no. 101