These marrow spoons were quickly superseded by marrow

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 home-cooking establishments.  Recipes abound on the internet - take your pick.

"Bon Appetit" lists a wonderful recipe with image, describing which bones to select from the butcher :

https://www.bonappetit.com/recipes/2011/06/roast-bone-marrow-with-parsley-salad

 

There is also a resurgence of interest with pot au feu, a main course dish using beef shanks, short ribs,

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. 

 

(Those of us in the Southern United States can also employ marrow scoops in the

enjoyment of the center of pork-chop bones, which we so love).