Images(2)

Roasting Skewer

Dateca.1750-1820

OriginAmerica

MediumIron/steel

DimensionsLength: 21 7/8" Width 7/8"

Credit LineGift of Michael Weber

Object number2016-102

DescriptionExtremely long skewer with looped terminal.
Label TextThe best way to roast a piece of beef or perhaps a chicken or duck during the colonial period was on a rotating spit set in front of a raging fire, like today's "rotisserie" process. Before setting the flesh before the heat, it had to be fixed on a long iron spit, which was run completely through the meat. Along the length of the spit were a number of rectangular apertures. Also thrust through the meat, skewers passed through the openings in the spit, thereby pinning the flesh to it. Since most early skewers found today are between four and twelve inches long, one can't help but picture the huge piece of meat of fowl this exceptionally long skewer was meant to secure.