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Rotating Broiler

ca.1770-1810
Origin: America
Overall: 3 7/8 x 26 3/8in. (9.8 x 67cm) Diameter: 12 3/4in. (32.4cm)
Wrough iron
Gift of Louisa F. France
Acc. No. 1994-112
Three legged rotating (or spinning) broiler with a long, rectangular handle and a rounded end pierced for hanging. The other extends to middle of broiler where it is split, forming two braces which are bent downward to form the front two legs (one is missing its foot), with a third leg is tenoned and riveted into the handle. A rotating circular broiler has flat outer rim and is divided into quadrants, also by flat bars, each of which is filled with a scrolling trefoil. The broiler is attached to the handle by a riveted post, on which it spins.
Label:While there were a number of kitchen utensils employed by early American cooks to prepare a variety, a rotating broiler was surely amongst the handiest. It is not too difficult to imaging a piece of meat or fish sizzling away atop of such a device, either in front of a strong fire or above a pile of coals placed directly on the hearth pavement. Not only could the food be easily flipped over to cook the other side, but it could be spun around to expose an underdone portion to the heat. In a pinch, a broiler could also be used as either a trivet or a stand too.