History
In medieval households the larder was an office responsible for meat and fish, as well as the room where these commodities were kept. It was headed by a larderer. The Scots term for larder was the spence, and so in Scotland larderers (also pantlers and cellarers) were known as spencers. This is one of the derivations of the modern surname.
The office generally was subordinated to the kitchen, and existed as a separate office only in larger households. It was closely connected with other offices of the kitchen, such as the saucery and the scullery.
Larders were used in the Indus River Valley to store bones of oxen, sheep, and goats. These larders were made of large clay pots
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