Lot Essay
While the mazarine is described by John Kersey in his Dictionary of 1708 as 'Little Dishes to be set in the middle of a larger dish, for the setting out of Ragoos, or Fricassies, also a sort of small tarts fill'd with sweetmeats' they would have been used for serving fish by the middle of the 18th century, with the pierced holes allowing the juices to drain away.