Medieval kitchens were placed outside the Great Hall to fire safety. Spits roasting meat and large, iron cauldrons bubbling with soups and stews were all part of the kitchen's daily routine. Lambs, cattle, pigs, and fowl were tethered or penned nearby, some castles kept a pond stocked with fish, and cooking herbs would be grown in nearby gardens. Castle kitchens could be large enough to roast up to three whole oxen at a time! Water would be supplied by a well, but castles during the later Middle Ages began to pipe water right into the kithcen area. Utensils and whatever dishes the lord might possess would be washed in large stone sinks. Breakfast in the Middle Ages was usually a simple meal of bread and water. Dinner would be served between 10 a.m. and noon and feature several courses. Dinner, especially for celebratory feasts, would demand large quantities of food be prepared. At the marriage of Henry III's daughter, sixty cattle were slaughtered and prepared as the main course for the meal.

There are a number of good sites which describe them: http://en.wikipedia.org/wiki/Kitchen library.thinkquest.org/10949/fief/medkitchen.html www.katjaorlova.com/MedievalKitchenEquipment.htm but this might be the best thing to try and find more information on: By Marta Falconi, Associated Press ROME — A sixth-century copper factory, medieval kitchens still stocked with pots and pans and remains of Renaissance palaces are among the finds unveiled Friday by archaeologists digging up Rome in preparation for a new subway line. Archaeologists have been probing the depths of the Eternal City at 38 digs often set up near famous monuments or on key thoroughfares. Over the last nine months, remains — including Roman taverns and 16th-century palace foundations — have turned up at the central Piazza Venezia and near the ancient Forum where works are paving the way for one of the 30 stations of Rome's third subway line. "The medieval and Renaissance finds that were brought to light in Piazza Venezia are extremely important for their rarity," said archaeologist Mirella Serlorenzi, who is working on the site. Serlorenzi said that among the most significant discoveries in a ninth-century kitchen were three pots that were used to heat sauce. Only two others had been found previously in Italy. http://www.usatoday.com/tech/world/2008-03-07-rome-subway-archaeology_N.htm