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<p>[QUOTE=&quot;David Edward, post: 4419533, member: 64940&quot;]Not an expert in old plates but as a chef I can tell you the function of the first clear plate. Grill plate makes sense from a function standpoint. The raised edges are so juices or sauces don&#039;t run into each other and marry. The bottom (largest) part of the plate is where you place the protein or the focus of the dish. The two smaller compartments are complimentary to the main like a starch and vegetable. Could also be a pickle where you don&#039;t necessarily want the vinegar base to run into other components on the plate. Clear glass is usually cold, but I&#039;ve used it for hot foods too</p><p><br /></p><p>It would be fun to present on especially a popular dish of the time period. You could decorate/ garnish the (rims) or even disguise them with complimentary flavors.&nbsp; </p><p><br /></p><p>Cool plate![/QUOTE]</p><p><br /></p>

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