This room would contain:

• a small close range for boiling up stock, boiling vegetables and puddings;
• a sink to prepare vegetables and for washing-up the kitchen crockery;
• complex steam boilers, which were installed in the scullery to save room in the kitchen itself. The steam was piped into the kitchen to power the hot plates, warming cupboards and bains-marie;
• pipes for river water, for washing vegetables; and well water, for drinking.