David Foord-Brown Antiques

Of simple wedge ribbed form.

These seldom found wedges were used to raise the edge of a meat serving platter to allow the juices from the joint or bird to drain to one side enabling the juice to be spooned out. It is worth noting that dish wedges were only made for roughly 20 years from the mid 1780s to the early 19th Century, by which times venison and other large serving dishes were made with drainage channels and gravy or juice wells