During the middle ages kings and lords had to feed big households and courts, most of it was done from a main cooking area. I found the following for you on the web;
|In the castle kitchen the cook and his staff turned the meat – pork, beef, mutton, poultry, game – on a spit and prepared stews and soups in great iron cauldrons hung over the fire on a hook and chain that could be raised and lowered to regulate the temperature. Boiled meat was lifted out of the pot with an iron meat hook, a long fork with a wooden handle and prongs attached to the side. Soup was stirred with a long-handled slotted spoon.|
Sitting below the salt was a sign of being insignificant and naturally the higher up you were seated, the better the food was and the leftovers were destined for the dogs and peasants.