Over the open fire, there would usually
be a spit, which is a long metal stick that could be revolved manually.
Animals could be secured on the spit, and revolved to ensure that it was
cooked evenly. In addition to the spit, an adjustable hook also overhangs
the fire. Large cauldrons could be hooked into place over the fire, in
which most of the food was cooked. The amount of heat desired by the cook
could be adjusted simply by moving the hook, closer to the fire to increase
heat and further away to decrease the heat.
Near the kitchen, a larder usually resided. The larder is a room in which food was stored, and at times, wine and other alcoholic drinks was also stored. Much of the meat is hanged in the larder, to prevent from being eaten by bugs and other animals, regardless of the method of which they were preserved. The collection of meat consisted of domesticated farm animals such as lambs, pork, and beef, to wild birds, rabbits, ducks, pigeons, and boars. Occasionally, even swans, herons and crows would also be added to the collection.