Others may be interested to see it as well, so here seems a good place to post it.
This is from manuscript Worcester Q.50 folios 1-18, which is one of many surviving copies of Neckham's De nominibus utensilium
dating to about 1180 (on on-line version in Latin with Anglo-Norman notes from manuscript MS Bruges 536 can be found at https://archive.org/stream/avolumevocab ... 2/mode/1up
"In a kitchen there should be a small table on which cabbage may be minced and also lentils, peas, shelled beans, beans in the pod, millet, onions and other vegetables of the kind that can be cut up. There should also be pots, tripods, a mortar, a hatchet, a pestle, a stirring stick, a hook, a cauldron, a bronze vessel, a small pan, a baking pan, a meathook, a griddle, small pitchers, a trencher, a bowl, a platter, a pickling vat and knives for cleaning fish. In the vivarium
let fish be kept, in which they can be caught by net, fork, spear or light hook, or with a basket. The chief cook should have a cupboard in the kitchen where he may store away aromatic spices, and bread flour sifted through a sieve - and also used for feeding young fish - may be hidden away there. Let there be also a cleaning area where the entrails and feathers of ducks and other domestic fowl can be removed and the birds cleaned. Likewise there should be a large spoon for removing foam and skimming. Also there must be hot water for scalding fowl.
"Have a pepper mill and a hand mill. Small fish for cooking should be put into a pickling mixture, that is water mixed with salt. To be sure, pickling is not for all fish, for there are different kinds: mullets, soles, eels, lampreys, mackerel, turbot, sperlings, gudgeons, sea bream, young tunnies, cod, plaice,stargazers, anglers, herring, lobsters fried in half an egg, bougues, sea mullets and oysters. There should also be a garde-robe pit through which the filth of the kitchen may be evacuated. In the pantry let there be shaggy towels, tablecloth and ordinary hand towels which shall hang from a pole to avoid mice. Knives should be kept in the pantry; and an engraved sauce dish, a saltcellar, a cheese container, a candelabra, a lantern, a candlestick and baskets. In the cella
(storeroom) should be casks, tuns, wineskins, cups, cup cases, spoons, ewers, basins, baskets, pure wine, cider, ale, unfermented wine, mixed wine, claret, nectar, mead, piument
, pear wine, red wine, wine from Auvergne and clove-spiced wine."
The word translated "hatchet" can also mean a cleaver; a meathook here means a fleshhook, an implement with a straight iron shaft having three curving hooks at right angles to it; the vivarium is a fish-pond; this is a manorial kitchen, not one in a town house or castle. Basins and towels relate to the washing of hands before and after each meal. As for fish-slices of wood - probably not, since specific strangely-shaped fish knives were used for both preparing and eating fish (they feature in the Museum of London book on Knives and Scabbards and in illustrations of banquet scenes showing fish being served).