What was life like as a 19th-century servant?
6–7am
It’s an early start for all. At 6 o’clock in the morning,the scullery man opens up the kitchen, cleans and lights the fires, fills the coal buckets and prepares the spit and dripping pan. He cleans the kitchen, the chef’s private room, pantry and larders, and scours the dressers, tables and cutting boards. At least twice a week, he will also scrub the floor with sand.
