The present lot relates closely to a group of 36 salt cellars in the Royal Collection designed in the Egyptian taste. The Royal salt cellars, part of the "Grand Service," were produced by Digby Scott and Benjamin Smith, and Philip Rundell, between 1802-19 and were delivered to the Prince Regent over a period of years (see Carlton House: The Past Glories of George IV's Palace, 1991, p. 131, no. 92). A sugar bowl and cream jug of the same pattern, by Paul Storr in 1806, are illustrated in Joseph R. Bliss, The Jerome and Rita Gans Collection of English Silver, no. 31, pp. 96-97.