[Johnson Bros Old Staffordshire Rosedawn pots]
When choosing 18thC accoutrements, consider what the liquid to be poured is before choosing your pots. Cream or chocolat chaud would make a mess to clean and remove if left to congeal in long spouts, hence we usually choose sparrow-billed pouring spouts as seen in Liotard's Still Life: Tea Set, 1782, in which we see a long spouted teapot as well as a covered sparrow-billed cream jug.
Multi-use covered sparrow-billed pouring pots are found in both faïence blanche and brun. The removal of the cover allows the use of a molenillo or moulinet to stir chocolat, the use of the cover helps to keep the contents hot.
[Details from Liotard, blanche, and Chardin, brun.]
Current offerings on ebay.
This post links to The Scoop 195
