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.
169 item(s) found:
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A pair of Victorian sterling silver basting spoons, 1855 London, with maker's marks, Ga, for Chawner & Co, the fiddle pattern spoons, engraved 'P' to the terminals, crisply hallmarked underside, silver weight 258gr, length 30.5 cm
A fiddle thread & shell pattern silver flat Ware set for six William Chawner /, circa 1830-1836, comprising six large table spoons, six entree spoons, six entree forks, six table forks, six knives, six teaspoons, four egg spoons, sugar tongs, fish serving
A George III sterling silver basting spoon, 1826 Exeter, with early maker's mark for William Woodman, a fiddle pattern spoon with an engraved terminal, hallmarked underside, silver weight 149gr length 32 cm
A fine collection of Georgian and later silver basting spoons, comprising, a pair by William Theobalds, London 1836 with an early Victorian example by the same maker, London 1842, the others by, Adey Bellamy London 1827, maker in London 1814, George Smith
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