Rare French culinary gadget used to produce bouillon for gravy and sauces, “A Jus De Viande.” Pieces of beef along with herbs, spice and liquid were placed in the pewter crock and the lid screwed on. This was left for a period of time after which the contents were converted into a thick base for sauces, forerunner of our bouillon cubes. A must have for every Epicurean! Ca. 1910. Pewter Bouillon Crock (C916). Dimensions: 7.5”H x 6”W.
Shipping: $10, in addition to the order-level shipping schedule.
*For decorative purposes only.