Vegetables were prepared by the sinks and stored in sacks under divided shelves and slate tops.
The servants’ dishes and pots and pans used in cooking would have been washed up here (the family’s china was cleaned separately). A cistern above the sinks was used to flush out the drains when they became blocked; the water to refill it came from tanks on the roof. Hooks on the wall were used to hang spits.
In the 1840s the large scullery was where food was prepared before the chef completed the courses in the kitchen.
