A long handled spoon, usually 30 to 35 cm long, for scooping up the meat juices in the bottom of the roasting vessel, and pouring them over the meat, to ensure the meat browned as it cooked. Basting spoons date from the 17th century, and the early examples had a tubular tapering handle (to facilitate cooling of the handle) and a spherical end cap. However few early examples survive, as the handles easily dented or fractured and were difficult to repair. Later examples from about 1770 to 1860 had a conventional flat handle as seen on other types of spoons of this period.
A pair of Georgian sterling silver basting spoons, London 1787/8, with maker's mark for probably Richard Crossley, the Old English pattern spoons of elegant long stemmed form with armorials to the finials; crisply hallmarked underside, silver weight 22
English hallmarked sterling silver Victorian basting spoon in the fiddle pattern, monogrammed 'C'. London, 1846, maker John James Whiting. Condition good, minor dents & age expected wear. Length 31 cm. Weight 145g
English hallmarked sterling silver Victorian pair of basting spoons in the fiddle pattern. Exeter, 1863 & 1876, maker Josiah Williams & Co, condition good, slight scratches, age related wear. Length 32 cm weight 241g
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