|1.||a stand, usually three-legged and metal, on which cooking vessels are placed over a fire|
|2.||a short metal stand on which hot dishes are placed on a table|
|3.||old-fashioned as right as a trivet in perfect health|
|[Old English trefet (influenced by Old English thrifēte having three feet), from Latin tripēs having three feet]|
stand or support for utensils before or on the fire. Usually made of wrought iron, the most common variety, from the 17th century, stands on three legs and has a circular plate with perforated decoration, often in the form of a date. Another early type, short-legged, stood in the fire to support a cast-iron pot. Later, in the second half of the 18th century, trivets designed to be hung from fire bars were made. These were of two types: an oblong, standing trivet with a handle at one end and projections to fit over the fire bars at the other, and a plate that could be attached to the fire bar. Some of the latter were hung inside the grate supporting a vessel over the fire
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