Back to Tudor Kitchen Part 1
Bread was baked in large stone ovens.
Activities in the kitchens were divided into specialised departments:
- The Pastry - where sweet and savoury pies and pasties
baked in ovens.
- Butteries - where ale and wine was stored. (The name came from ‘butt’ which meant barrel)
- Dressers - for decorating food
- Serving place
- Scullery - where all the washing up was done.
- Larders (see below)
There were three larders in the Tudor kitchens:
- The flesh larder for
Venison (deer) from the Royal Parks was hung for seasoning for as long as six weeks before it was ready to be eaten.
Meat and poultry would be hung from the ceilings in the flesh larder.
- The wet larder - fish, fresh, dried or pickled, would be stored here.
Fish caught at sea, was stored in barrels. The photograph below shows the wet larder at Hampton Court. The fish was stored in small rooms on either side of the yard.
- The dry larder for spices, pulses and nuts.