Tipatshimuna 
Description:
Carved, long stem, bottom part is fairly long with a narrow and shallow bowl.
References:
Lucien M. Turner. 1979[1894]. Indians and Eskimos in the Quebec-Labrador Peninsula. Quebec: Presses COMEDITEX. James W. VanStone. 1982. The Speck Collection of Montagnais Material Culture From the Lower St. Lawrence Drainage, Quebec. Chicago: Field Museum of Natural History. Fieldiana, Anthropology New Series No.5.
Innu Narrative:
“This is emikuan. This is for scooping out the grease from boiled crushed bones (caribou bones). This is what it is used for.” Sheshin (Rich) Rich
“Mishtu-emiuie (wooden spoon). That’s what it is called. They made wooden spoons just like this one here. When they were preparing for the feast, they used these wooden spoons.” Pinashue Benuen
“I heard that wooden spoons were also made by the Innu a long time ago. They were also sent away, and were sent back as metal spoons. This spoon was nicely made. When the bones are boiled, the stuff that comes out of the marrow is on the top of the boiling water, and you can touch that with the spoon. You can skim it off using the spoon. It is the grease from the bones. When someone says kenutapue (skimming the grease out with the spoon). This is what it is called in Innu-aimun, and this is the kind of spoon they would use. When bones are boiled and the snow is put into the pot. The spoon is used for scooping out the grease. Whenever the grease gets harder and put into a pot. It is scooped out using this spoon.” Matinen (Rich) Katshinak
“This is a wooden spoon and it is used for scooping out the grease.” Matinen (Selma) Michelin
“Mishtiku-emikuan – wooden spoon (large). This spoon is used for stirring boiled bones from a caribou – ashukunein. The bones are crushed and boiled. When there is foam rising from the big pot, then you use the spoon to [scoop up the foam. Also, you can use the spoon to take the fat that has been boiled. The caribou fat is used for Makushan – feast of the caribou, atiku-pimi – caribou fat. You do the same with a porcupine. Birch wood is used for making a wooden spoon to take the foam off the boiling fat. Mishtiku-emikuan – wooden spoon. This spoon was used for stirring or making jam. It is almost made like a paddle. The spoon is long and it is made out of birch wood.” Shimun Michel and Manian (Ashini) Michel
Other Info:
MacKenzie lists nutapueu and shashipimeu as “she/he skims fat off broth.”
“Spoons to lift pieces of floating meat from the hot liquor in which it is cooked, are made of reindeer antler and of wood.” Turner (1979[1894]:138)
“There are three wooden spoons in the Speck collection [from the Lac St-Jean area], two of which have oval bowls and slightly curved handles… The third has a round bowl and a handle that is sharply curved at the end… These are described as having been used by hunters at a grease feast at which a bear is eaten and the guests bring their own spoons. Such spoons would thus appear to have more ceremonial than utilitarian significance.” VanStone (1982:9)