A Tudor Easter

On Easter Sunday the priest would blow out all the candles in the church and then re-light them before opening the Easter sepulchre, which would have been prepared on Good Friday and consisted of a covered niche in the church where the host and any relics were placed. Members of the church would then have guarded the sepulchre until Easter Sunday mass, as the tomb of Jesus had been guarded. A special mass was said then to celebrate the resurrection. Now it was Easter everyone would have a big feast and eat dairy products and meat, which were forbidden during Lent. Lamb, veal and chicken were all popular foods.