Spode's Imperial Tureen

I just started researching this piece, and it appears to be an early one. According to The Potteries website, the mark dates it 1805-1833.

The bowl portion is 10 1/4" diameter, and overall height is 7".

My questions are

1. Does anyone know if this pattern has a name?

2. Should I try to peroxide the stains on the interior or just leave it as is? (I've always been successful with a peroxide soak, but never tried it on a piece this old.)

3. What would this piece have been used for? The bowl portion (where the food goes) is about 2" deep and flat bottomed, so probably not for soup or stew. Vegetables? Meat? I just want to be sure I'm using the term "tureen" correctly.

Thanks for your opinions and assistance!

 

Tureens are deep for soups and stews, yours may simply be a covered dish for veggies like you stated.

 

My common understanding is that, disregarding mustard & jam pots, if it doesn't have a "slot" for the ladle, it is a covered dish. A tureen usually has the notch on the lid for the ladle.

 

Yup, veggies. We do call those tureens here: if they've a slot and are deep, then a soup tureen indeed. But we'd call that a vegetable tureen.

 

And yes, I'd reach for the peroxide. As far as I know hydrogen peroxide can't hurt it.