Theodore's Butchers
150 year old Human construction, medium sized
Location: Midwood
Owned by: Theodore Ennis-Hart
A historic 7th Century half-timbered house. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Claud Hart | Housekeeper | 18 | Male | Human | He is an adolescent human with amber eyes, short curly dark-brown hair, and medium brown skin. |
Ella Abrams | Junior Butcher | 33 | Female | Human | She is an adult human with brown eyes, long curly dyed dark-brown hair, and medium brown skin. |
Julius Abrams | Housekeeper | 34 | Male | Human | He is an adult human with grey eyes (behind a pair of spectacles), a horseshoe of light-brown hair, a clean shaven face, and olive skin. |
Lonnie Cannon the 2nd | Butcher's Apprentice | 15 | Male | Human | He is an adolescent human with brown eyes, long dark-brown hair with a fringe cut, and medium brown skin. |
Marion Ennis-Hart | Housekeeper | 32 | Female | Human | She is an adult human with amber eyes, dyed dark-brown hair in braids, and medium brown skin. |
Maude Hart | Junior Butcher | 20 | Female | Human | She is an adult human with hazel eyes, light-brown hair in a bun, and medium brown skin. |
Mayme Ennis-Hart | Housekeeper | 47 | Female | Human | She is an adult human with one brown eye (her left is covered by an eye-patch), long flowing dark-brown and grey streaked hair, and medium brown skin. |
Susanna Abrams | 1 | Female | Human | She is an infant human with grey eyes, a bald head, and olive skin. | |
Theodore Ennis-Hart | Butcher | 46 | Male | Human | He is an adult human with amber eyes, long curly dyed dark-brown hair, a pencil moustache, and medium brown skin. |
Winston Godyear the 2nd | Butcher's Apprentice | 15 | Male | Human | He is an adolescent human with brown eyes, short brown hair in a side parting, and medium brown skin. |
Family Tree
- Theodore Ennis-Hart (♂/46) + Mayme Ennis-Hart nee Godyear (♀/47/Theodore's wife)
- Claud Hart nee Ennis-Hart (♂/18/Theodore's son) + Maude Hart (♀/20/Theodore's daughter in-law)
- Julius Abrams (♂/34/Theodore's brother in-law) + Ella Abrams nee Ennis-Hart (♀/33/Theodore's sister)
- Susanna Abrams (♀/1/Theodore's niece)
- Marion Ennis-Hart (♀/32/Theodore's sister)
Items for sale
At this location, items are priced between 90% and 91% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
1 | 9 sp 1 cp | 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 | 4 gp 6 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. |
10 | 4 sp 6 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 2 lbs. |
4 | 5 cp | 5 cp | A Whole Pigeon | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
5 | 4 sp 5 cp | 5 sp | A cut of Boar Belly | An inexpensive, fatty cut of meat from the underside near the loin. | 1 lb. |
1 | Beef Chuck | A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. | 100 lbs. | ||
3 | Beef Flank Steak | A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly. | 1 lb. | ||
5 | Beef Plate | A thin and fatty cut of beef with a strong flavor. Good for grinding. | 1 lb. | ||
9 | Beef Rib Steak | A single steak. Very tender meat. Ideal for roasting or grilling. | 4½ lbs. | ||
33 | Beef Round | Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. | 2 lbs. | ||
1 | Beef Sirloin | A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. | 20 lbs. | ||
1 | 1 gp 4 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 | 9 sp | 1 gp | Boars Head | An intact whole head of wild boar. | 5 lbs. |
2 | 2 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 | 1 sp | Chicken Breast | A premium cut of chicken. Sold with the skin on. | ¼ lb. |
4 | 9 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
2 | 2 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. |
1 | 3 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. |
2 | 1 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
15 | 1 sp 8 cp | 2 sp | Midwood's Black Pudding | Round sausages made from lamb blood and chestnuts. | ³⁄₁₆ lb. |
8 | Porterhouse Steak | A beef short loin steak. Both meaty and tender. Larger than a T-Bone. | 1½ lbs. | ||
9 | 4 sp 6 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
1 | Strip Steak | A beef short loin steak. Marbles easily, making for a moist steak. | ½ lb. | ||
4 | T-Bone Steak | A beef short loin steak. Both meaty and tender. Cooks quickly. | 1 lb. | ||
2 | 1 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. |
18 | 1 sp 8 cp | 2 sp | Theodore's pork sausages | Sausages made from the finest cuts of pork and Midwood's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
2 | Venison Loin Steaks | The prized cut. Full of flavor and tender. | ½ lb. | ||
3 | Venison Ribs | There's A small amount of fatty meat on the ribs. Slow cook until tender. | ³⁄₁₆ lb. | ||
7 | Whole Beef Brisket | A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. | 12 lbs. | ||
4 | Whole Beef Shank | Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. | 10 lbs. | ||
2 | Whole Venison Round | A versatile cut with a strong flavor that can be used for steaks, jerky, or stews. | 5 lbs. | ||
2 | Whole Venison Shoulder | A whole venison shoulder. Slow cook until the meat falls off the bone. | 2½ 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.