I have fire-pans, fire-forks, tongs, trivets, and trammels,
Roast-irons, trays, flaskets, mortars and pestles...."
And among other items he adds rollers for paste, moulds for cooks, fine cutting knives, fine wine glasses, soap, fine salt, and candles. The list is the next best thing to an auctioneer's inventory of an Elizabethan kitchen, to the fittings of Shakespeare's, or rather of his father's. A good idea of the character and resources of a nobleman's or wealthy gentleman's kitchen at the end of the sixteenth and commencement of the seventeenth century may be formed from the Fairfax inventories (1594-1624), lately edited by Mr. Peacock. I propose to annex a catalogue of the utensils which there present themselves:—
The furnace pan for beef.
The beef kettle.
Great and small kettles.
Brass kettles, holding from sixteen to twenty gallons each.
Little kettles with bowed or carved handles.
Copper pans with ears.
Great brass pots.