Of very heavy gauge silver, of usual
double-ended form with large bowl on one end, and a narrow scoop
to the other, double drop heel
Condition : Excellent, with
normal light scratches; town mark cast over; one IG poorly struck with line
Roasted bone marrow was
considered a great delicacy in the Queen Anne period (1702-1714), when
meat was quite expensive.
To accommodate the
extraction of the marrow from the bone centers,
silver spoons with a
long narrow scoop at one end were used, the
earliest on record c1690.
These marrow spoons were quickly superseded
scoops, which had a large
scoop at one end, and small scoop at the other - suitable to
differing widths of bone.
Scoops were made only until
the late 19th century.
Roasted bone marrow has once
more become a dish of great fashion.
Across American, it graces
the menus not only of metropolitan top restaurants, but pubs and
Recipes abound on the internet - take
"Bon Appetit" lists a
wonderful recipe with image, describing which bones to select from the
There is also a resurgence of
interest with pot au feu, a main course dish using beef shanks,
and marrow bones - the marrow bones
being passed at the table with warm bread.
If you wish a copy of the pot au
feu recipe, please email me.
8.5" Long / 1.9 oz.