Elizabethanfood

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of the common man were not so extravagant. The common man ate three meals a day: breakfast in the early am, dinner at twelve and supper at six. The poorer sort supped when they could. A poem by Thomas Tusser gives a good idea of the break fast of the typical farmer:
Call Servants to breakfast, by daystar appear,
a snatch to wake fellows, but tarry not here.
Let Housewife be carver, let pottage be eat,
a dishful each one with a morsel of meat.
Rich Elizabethans loved hospitality and had chronic guests. In following the old custom, they gathered in the Great Hall where the host sat at the head of the table and guests were arranged in order of importance. Food was prepared in vast quantities and what was left over gone to servants. After the servants ate, the remaining food was given to the poor who waited outside the rich men's gates--reminds one of Lazarus and the rich man.
Kitchen Equipment: brick ovens, working table, spits, pots, posnetts, chafing-dishes, graters, mortars ...

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