Mustard Ladle (4" to 5")
The smallest of the ladles having a very small bowl. For use with a
mustard jar or pot.
Meat Skewer (5" to 13")
Meat skewers vary in size depending on their use; smaller versions
for poultry and small game and longer for larger pieces of meat. Meat
skewers were long and flat, tapering down to a point, with a ring or decorative finial used as a handle.
Meat Carving Set
Mayonnaise Ladle (4 3/4" to 5 1/2")
The second smallest ladle, usually having a thin, delicate handle and small sized bowl.
Master Salt Spoon (3" to 3 1/2")
A larger version of the individual salt spoon. Used to refill small
individual salt cellars.
Master Butter Knife (6" to 7 1/2")
A wide bladed dull knife with pointed end, the blade usually being angled
from the handle. This knife sits near the butter dish and is used to slice
pats of butter and then transferring it to the plate.
Martini Stirrer (15" to 18")
Marrow Spoon / Scoop
First appearing around 1700, this is a thin utensil with a long furrowed
scoop end used to scoop marrow out of bones. Versions with two bowls of different sizes, one on each end,
appeared later. Generally, the version with one bowl is called a marrow spoon with the two bowled variety being
called a marrow scoop.
Very similar in size and shape to an entreé server and a fried oyster
server. Large serving piece for serving macaroni and cheese with
wide tines on one side. The design of the blade, consisting of a long
serving bowl with tines on one side, is intended for the user to be able
to cut and scoop the macaroni without flattening down the noodles. If
a silver manufacturer offered a fried oyster server, an entreé server, and/or a macaroni server all in one pattern,
the fried oyster server is normally the shortest of the three.
A type of spoon used to administer medicine. These spoons came in
several different forms: a short spoon with a ring on the end similar to
a baby spoon; a teaspoon with a guard over the bowl (also called an
invalid spoon), a spoon with a bowl set at an angle to the handle, and a
spoon with two different sized bowls on each end. Another rare form
consists plunger type stem and a hinged bowl, allowing the amount of
medicine being administered to be controlled.
Mote Spoon (5" to 6")
Obsolete item used primarily in the 18th century. Tea at that time often came with miscellaneous debris, twigs,
even insects, and the mote spoon was used to fish these unwanted items out of the dry tea and then again out of
the brewed tea (mote is an Old English term for tiny solid particles of foreign matter in food or drink). The spoon
has an ornamentally reticulated bowl and a barbed end which served a second purpose: to clear out the teapot
spout when it got clogged with tea leaves. Large, oversized mote spoons can be found dating to the latter half of
the 18th century. These were for use with large tea urns.
Mustard Spoon (4" to 5")
A small spoon with a slightly curved handle, the bowl of which is sometimes elongated. For use with a mustard
jar or pot.