This official held more the position of a steward, or valet to the superior, than that of a cook. He had to go each morning to the abbot or prior for orders, and to find out what would be required for the superior's table for the day, and he had then to proceed to the kitchener to inform him what had to be provided. He helped in the kitchen on occasions such as great feasts, when he was asked to do so by the kitchener; and as a matter of course, when there were many strangers or other persons to be entertained and the work was consequently heavy. For this and such-like services he received a stipend from the kitchener; but his ordinary payment came from the superior, who also furnished him with his livery. He was told by the Custumals to remember that, although he was the abbot's cook, he had, nevertheless, to obey the kitchener in all things, and to look conscientiously to try and prevent waste and superfluity in spices and such other things as passed through his hands.
If he needed help, the abbot's valet could have a boy to run on errands and generally assist; and they were both warned that in the season for pig-killing and bacon-curing they, like all other servants, were to be ready to help in the important work of salting. He had, as part of his duty, to keep a careful list of all the spoons, mugs, dishes, and other table necessaries, and after meals to see that they were clean; and, if not, to clean them before the close of the day. Once each year the inventory had to be shown to, and checked by, the kitchener.
The larderer should be "as perfect, just, and faithful a servant" as could be found. He had charge of the keys of all the outhouses attached to the great larder of the monastery, which in one Custumal are specified as "the hay-house, the stockfish-house, and the pudding-house." These keys, together with that of the outer larder itself, he had always to carry with him on his girdle, as he alone might be responsible for their safety. In all matters he, too, was to be under the kitchener, and not to absent himself without his permission. Amongst his various duties a few may be mentioned here. He had to grind and deliver in powder to the cook all the pepper, mustard, and spices required for the cooking of the conventual meals. When the convent were to have "bake-meats," such as venison, turbot, eels, etc., the larderer had to prepare the dish for the cook, and to sprinkle it over with saffron. All the live animals intended for the kitchen, such as sheep, bullocks, calves, pigs, etc., had to pass through his hands. He had to see to the killing, skinning, and preparing them for the spit; the tallow he kept in order to provide the treasurer with material for the winter candles. The larderer also had to see that the live birds, such as pheasants, partridges, capons, hens, chickens, pigeons, etc., were fed properly, and were ready for the table when the kitchener should need them. In the same way the store of fish, both in the stews, and salted in the fish-house, were under his charge, as were also the peas and beans for the convent pottage.