That is very close. It is a 19thC French fireplace basting tool. one of its several names, a coqueron. One put chopped fat in the cup and held it in the fire until the fat melted and then wafted it over a roasting chunk of meat, melted fat dripping out the bottom hole. In the Landes department, they used ham fat for a particular flavor.
In the country, we often cook in the fireplace in winter. I sought and bought this to use. But husband became so enamored of it that he refuses to use it as it was intended. So now, it's a kitchen artifact.