Foley's Butchers
801 year old Human construction, medium sized
Location: Ilcombe
Owned by: Philip Foley
A 0th Century half-timbered house with cyan panels. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Cosimoduc Foley | Butcher | 43 | Male | Human | He is an adult human with amber eyes, strawberry hair in braids, a full beard, and light pink skin. |
Finduida Farr | 8 | Female | Human | She is a human child with amber eyes, scruffy strawberry hair, and light pink skin. | |
Mable Fellmirrryn | 53 | Female | Human | She is an elderly human with one green eye (her right is covered by an eye-patch), long dyed blond hair with a fringe cut, and pale white skin. | |
Marian Farr | 5 | Female | Human | She is a human child with brown eyes, black hair in a plait, and dark brown skin. | |
Philip Foley | 9 | Male | Human | He is a human child with grey eyes, scruffy strawberry hair, and light pink skin. |
Family Tree
- Cosimoduc Foley (♂/43/Philip's father)
- Philip Foley (♂/9)
- Finduida Farr (♀/8/Philip's sister)
- Marian Farr (♀/5/Philip's sister)
- Mable Fellmirrryn (♀/53/Philip's great-uncle's wife)
Items for sale
At this location, items are priced between 114% and 118% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
2 | 1 gp 1 sp | 1 gp | A Blade of Pork | Rich in flavor with a heavy marbling, the blade is taken from the lower shoulder and is a great slow cooking joint with the bone left in. | 5 lbs. |
1 | 6 gp 9 sp | 6 gp | A Leg of Lamb | A substantial portion of thick but tender meat ideal for braising or stewing. | 6 lbs. |
3 | 5 gp 7 sp | 5 gp | A Leg of Pork | A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. | 20 lbs. |
3 | 1 gp | 9 sp | A Whole Duck | Plucked and gutted, this plump bird is ready to be cooked. | 4 lbs. |
1 | 5 sp 9 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 3 lbs. |
1 | 6 cp | 5 cp | A Whole Quail | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
6 | 1 gp 9 sp | 1 gp 6 sp | Bacon | Salted, dried, and smoked. Will keep for 2 weeks. | 1 lb. |
6 | 1 sp 2 cp | 1 sp | Cow's Tongue | The Tongue has been carefully removed and are being sold as a delicacy. | |
3 | 5 cp | 4 cp | Duck Back | What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. | ¼ lb. |
2 | 2 sp 3 cp | 2 sp | Duck Breast | A premium cut of duck. Sold with the skin on. | ¼ lb. |
4 | 2 sp 3 cp | 2 sp | Duck Leg | A premium cut of duck, on the bone. | ¼ lb. |
3 | 5 cp | 4 cp | Duck Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ¹⁄₁₆ lb. |
4 | 8 cp | 6 cp | Duck Wings | All three wing parts. Little more than a snack. You'll need at least 6 of these before you call it a meal. | ³⁄₁₆ lb. |
1 | 1 sp | 8 cp | Grouse Back | What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. | ½ lb. |
1 | 4 sp 6 cp | 4 sp | Grouse Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
1 | 1 sp | 8 cp | Grouse Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ³⁄₁₆ lb. |
1 | 1 sp | 8 cp | Grouse Wings | All three wing parts. 24 inches long. | ¼ lb. |
7 | 1 gp 8 sp | 1 gp 6 sp | Ham | Boiled and salted. Sliced while you wait. Will keep for 7 days. | 1 lb. |
18 | 2 sp 3 cp | 2 sp | Ilcombe's Black Pudding | Round sausages made from sheep blood and suet. | ³⁄₁₆ lb. |
4 | 3 sp 4 cp | 3 sp | Lamb Rib Chop | A lamb chop on a single rib. | ⅜ lb. |
1 | 5 gp 9 sp | 5 gp | Lamb Shoulder | This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. | 5 lbs. |
1 | 2 gp 3 sp | 2 gp | Lamb leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 4 lbs. |
2 | 3 cp | 2 cp | Pheasant Back | What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. | ¼ lb. |
2 | 1 sp 2 cp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
2 | 1 sp 2 cp | 1 sp | Pheasant Drumstick | A premium cut of pheasant, with the foot attached. | ¼ lb. |
2 | 3 cp | 2 cp | Pheasant Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ¹⁄₁₆ lb. |
3 | 1 sp 2 cp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
3 | 4 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
16 | 2 sp 4 cp | 2 sp | Philip's chicken sausages | Sausages made from the finest cuts of chicken and Ilcombe's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
1 | 1 gp 2 sp | 1 gp | Pigs Head | An intact whole head of pig. | 5 lbs. |
7 | 1 sp | 9 cp | Pork Scratchings | Crunchy curls of juicy roast pig skin, sold in 2 oz bags. A tasty snack. Keeps for several weeks. | ⅛ lb. |
2 | 1 gp 2 sp | 1 gp | Pork Spareribs | Cut from the side of the pig near the belly, this fatty rack of ribs will cook well over an open fire. | 3 lbs. |
5 | 5 sp 8 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
Note
- Butchers can be hired to kill a live animal or prepare a carcass, but the cost will usually exceed the price of buying the same meat from them directly. They will buy game stock at a roughly half the price that they sell the butchered product, but only if their stock is low. They wont buy livestock from a walk in.