Marrow spoons were aptly named for their macabre purpose. It doesn't take much imagination to divine what these utensils were used for. During the reign of Queen Anne, the consumption of bone marrow (of mainly beef bones) was a delicacy enjoyed by everyone who could afford to have it (though it was almost assuredly, an acquired taste).
Some examples of these utensils date from the late 15th century. The long and narrow spoon section was used to dig out the marrow of larger bones, which was then mixed into soups or baked in ovens. This was a delicacy in early years when generally only the rich and influential could afford a steady source of actual meat. The utensil was generally made of silver to better fit in with the tableware sets of the day.
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Also, due to the hard digging and scraping that was involved in getting the soft marrow out of the bone centers, softer metal (like tin) or even wooden spoons didn't last very long. The utensil sometimes had two spoon sections; one per end, with one being half the length of the other and narrower (for getting into smaller bone centers apparently). The hallmarks are usually found on the underside of the connector stem between the two spoon ends.
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