In the 1500s, people cooked in the kitchen using a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot.
They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight, then start over the next day.
Sometimes stew had food in it that had been there for quite a while. Hence the rhyme: ''Pease porridge hot, pease porridge cold, pease porridge in the pot, and nine days old''.
Sometimes they could obtain pork, which made them feel quite special. When visitors came over they would hang up their bacon, to show off.
It was a sign of wealth that a man could, "Bring home the bacon." They would cut off a little to share with guests and would all sit around talking and ’’chew the fat''.