Magge's Butchers
105 year old Human construction, small sized
Location: Port Newwich
Owned by: Magge
A rough hewn stone building. The dwelling also serves as a Butchers.
Occupants
Name ▲ | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Editha Batten | 5 | Female | Human | She is a human child with brown eyes, shoulder-length black hair, and dark brown skin. | |
Josiah Batten | Housekeeper | 30 | Male | Human | He is an adult human with brown eyes, a black quiff, a full beard, and dark brown skin. |
Lettice Batten | 8 | Female | Human | She is a human child with brown eyes, short black hair, and dark brown skin. | |
Magge | Butcher | 31 | Female | Human | She is an adult human with brown eyes, very short black hair, and black skin. |
Marianne Batten | Junior Butcher | 26 | Female | Human | She is an adult human with hazel eyes, dyed blond hair in a ponytail, and dark brown skin. |
Perry Batten the 2nd | 1 | Male | Human | He is an infant human with brown eyes, a bald head, and dark brown skin. | |
Rereep | Housekeeper | 35 | Male | Otterfolk | He is an adult otterfolk with black eyes and medium brown fur with grey streaks. |
Family Tree
- Magge nee Batten (♀/31) + Rereep (♂/35/Magge's husband)
- Josiah Batten (♂/30/Magge's brother) + Marianne Batten nee Kennedy (♀/26/Magge's sister in-law)
- Lettice Batten (♀/8/Magge's niece)
- Editha Batten (♀/5/Magge's niece)
- Perry Batten the 2nd (♂/1/Magge's nephew)
Items for sale
At this location, items are priced between 80% and 95% of their base value.
Available | Price ▲ | Value | Item | Description | Weight |
---|---|---|---|---|---|
5 | 1 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
3 | 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. |
3 | 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. |
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. |
3 | 2 cp | 2 cp | Chicken Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
4 | 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. |
6 | 4 cp | 4 cp | Chicken Livers | Tender, creamy and smooth in texture, chicken livers have a strong flavor with a metallic tinge. | ¹⁄₁₆ lb. |
6 | 9 cp | 1 sp | Goose's Eyes | The Eyes has been carefully removed and are being sold as a delicacy. | |
5 | 9 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
2 | 9 cp | 1 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
2 | 9 cp | 1 sp | Chicken Breast | A premium cut of chicken. Sold with the skin on. | ¼ lb. |
5 | 4 sp 2 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
15 | 4 sp 3 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 5 lbs. |
11 | 4 sp 3 cp | 5 sp | A cut of Boar Belly | An inexpensive, fatty cut of meat from the underside near the loin. | 1 lb. |
3 | 9 sp 4 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. |
1 | 9 sp 4 cp | 1 gp | Boars Head | An intact whole head of wild boar. | 5 lbs. |
2 | 9 sp 4 cp | 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. |
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 | 4 gp 3 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. | 18 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.