VESSEL

A cast copper alloy vessel leg or foot from a tripod cauldron, skillet or similar cooking vessel. c. AD 1550-1700.

Description: The leg is roughly trilobate in in cross section, the upper surface being formed from three raised ridges, although these are very worn and indistinct. The leg narrows in width away from the foot until the transverse rib/collar. At the base foot widens out and its details defined by the ridges splaying out to present an animals paw. The rear surface is flat. The surface of the leg is heavily patinated and slightly pitted.

Measurements: 27.03mm high, 18.27mm wide, 13.15mm thick and 28.43g in weight

Discussion: The vessels to which these were attached were usually of a tripod form and were widely used from circa AD 1200-1700 for serving and cooking. Butler and Green (2003. 15) state 'there is evidence that (cast copper alloy) metal cooking vessels became increasingly common during the 13th and 14th centuries'. While certain specialist cast copper alloy vessels such as skillets remained in use for longer, 'bronze cauldrons in general seem to have been superseded in the early years of the 18th century by cast iron which were cheaper to make and more durable' (Butler and Green 2003. 15). Butler et al (2009:4) suggest there were four main types of leg used and would classify this is a Type C in use from the late 16th century and ubiquitous by the 17th. These legs are very common finds from England.