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 Boar | 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. |
| 3 | 5 gp 7 sp | 5 gp | A Leg of Boar | A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. | 19 lbs. |
| 2 | 9 gp 4 sp | 8 gp | A Leg of Mutton | A substantial portion of thick but tender meat ideal for braising or stewing. | 5 lbs. |
| 5 | 5 sp 8 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 3 lbs. |
| 1 | 2 gp 3 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 5 lbs. |
| 12 | 5 sp 9 cp | 5 sp | A cut of Boar Belly | An inexpensive, fatty cut of meat from the underside near the loin. | 1 lb. |
| 1 | 1 sp 1 cp | 1 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
| 1 | 1 gp 8 sp | 1 gp 5 sp | Boar Loin | A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd. | 3 lbs. |
| 1 | 1 gp 2 sp | 1 gp | Boars Head | An intact whole head of wild boar. | 5 lbs. |
| 3 | 1 gp 2 sp | 1 gp | Boars Spareribs | Cut from the side near the belly, this lean rack of ribs will cook well over an open fire. | 3 lbs. |
| 3 | 1.5 gp | Breast of Mutton | Layers of fat and lean tied in a roll. | 2 lbs. | |
| 2 | 3 cp | 2 cp | Chicken 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 | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
| 1 | 3 cp | 2 cp | Chicken 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 | 4 cp | 3 cp | Chicken 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. |
| 5 | 2 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
| 1 | 1 sp | 8 cp | Goose 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. |
| 2 | 4 sp 6 cp | 4 sp | Goose Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
| 2 | 4 sp 6 cp | 4 sp | Goose Leg | A premium cut of goose, on the bone. | ½ lb. |
| 2 | 1 sp | 8 cp | Goose 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 | Goose Wings | All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal. | ⁷⁄₁₆ lb. |
| 11 | 2 sp 4 cp | 2 sp | Ilcombe's Black Pudding | Round sausages made from chicken blood and oatmeal. | ³⁄₁₆ lb. |
| 7 | 5 sp 8 cp | 5 sp | Mutton Rib Chop | A mutton chop on a single rib. | ⅝ lb. |
| 4 | 3 gp 5 sp | 3 gp | Mutton leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 7 lbs. |
| 2 | 1 gp 7 sp | 1 gp 5 sp | Neck of Mutton | A tough cut that needs very long, slow cooking. | 2 lbs. |
| 4 | 1 sp 2 cp | 1 sp | Pigs's Pancreas | The Pancreas has been carefully removed and are being sold as a delicacy. | |
| 1 | 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. |
| 3 | 2 cp | 1 cp | The Parson's Nose | A chicken's tail. Low on meat, mostly connective tissues and fat, with a distinctive flavor. | ¹⁄₁₆ lb. |
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.