A George IV sterling silver sauce bottle cruet, London 1824 by Samuel Whitford II

Of kidney form with gadrooned edge, raised on ribbed scroll bracket feet. A detachable acanthus capped C scroll handle leading to a five-ring galleried super structure fitted with five clear cut glass sauce bottles, each with a fluted circular stopper, one fitted for cayenne pepper with a silver gilt pepper scoop. The base plate engraved with a crest of a lion’s head erased, collared. Fully marked underneath and part-marked to the superstructure.

Length –16.5 cm / 6.5 inches

Silver Weight – 420 grams / 13.5 ozt

The bottles of this cruet would have been used for various sauces used at this period such as Soy, Worcester, Anchovy, Chili, Ketchup, Lemon, Tarragon, Cavice, Carrachio, Quin (Fish Sauce), Cayon, Garlick, Harvey, and Camp

Camp Vinegar was a strongly flavoured sauce usually with garlic, cayenne, soy or walnut ketchup. The original recipe came from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) in 1807.