The Tudors

Primary Homework Help
The Tudors

by Mandy Barrow

 
 
Celts
Romans
Saxons
Vikings
Normans
Tudors
Victorians
WW ll
Roamn Britain
Saxon Britain
Viking Britain
Norman Britain
Tudor Britain
Victorian Britain
World War Two
500 BC
AD 43
450
793
1066
1485
1837
1939
    
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Tudor Kitchens Part 2

 

Back to Tudor Kitchen Part 1

Bread Ovens

Bread was baked in large stone ovens.

breadovenbread

 

Activities in the kitchens were divided into specialised departments:

  1. The Pastry - where sweet and savoury pies and pasties were baked in ovens.
  2. Butteries - where ale and wine was stored. (The name came from ‘butt’ which meant barrel)
  3. Saucery
  4. Dressers - for decorating food
  5. Serving place
  6. Scullery - where all the washing up was done.
  7. Larders (see below)

Larders

There were three larders in the Tudor kitchens:

  1. The flesh larder for meat including:
    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.
  2. 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.

    Wet Larderfish cupboard

  3. The dry larder for spices, pulses and nuts.

 

 


 
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