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.
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