Mounteney's Butchers
107 year old Human construction, large sized
Location: City of Meltford
Owned by: Addie Mounteney
A large half-timbered house with a thatched roof. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Addie Mounteney | Butcher | 48 | Female | Human | She is an adult human with amber eyes, strawberry hair in braids, and light brown skin. |
Augustus Mounteney | Housekeeper | 48 | Male | Human | He is an adult human with amber eyes, a bald head, a clean shaven face, and pale white skin. |
Giles Gross the 2nd | Butcher's Apprentice | 15 | Male | Tiefling | He is an adolescent tiefling with silver eyes, long flowing black hair, and plum skin. He has large curled horns. |
Helias Canady | Housekeeper | 34 | Male | Human | He is an adult human with amber eyes, scruffy dyed strawberry hair, a long beard, and light brown skin. |
Hettie Proctor | Butcher's Apprentice | 17 | Female | Human | She is an adolescent human with grey eyes, long curly dark-brown hair, and light brown skin. |
Ida Mounteney | Housekeeper | 27 | Female | Human | She is an adult human with amber eyes, long styled strawberry hair, and light brown skin. |
Linda Warren | Butcher's Apprentice | 12 | Female | Human | She is an adolescent human with amber eyes, short dark-brown hair, and light brown skin. |
Tamar Canady | Housekeeper | 29 | Female | Human | She is an adult human with brown eyes, short dyed black hair in a side parting, and dark brown skin. |
Teresa Warren | Butcher's Apprentice | 12 | Female | Human | She is an adolescent human with amber eyes, auburn hair in a ponytail, and olive skin. |
Family Tree
- Addie Mounteney nee Perkins (♀/48) + Augustus Mounteney (♂/48/Addie's husband)
- Tamar Canady nee Mounteney (♀/29/Addie's daughter) + Helias Canady (♂/34/Addie's son in-law)
- Ida Mounteney (♀/27/Addie's daughter)
Items for sale
At this location, items are priced between 86% and 115% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
3 | 2 gp 2 sp | 2 gp | A Leg of Goat | A substantial portion of thick but tender meat ideal for braising or stewing. | 7 lbs. |
3 | 6 gp 5 sp | 6 gp | A Leg of Lamb | A substantial portion of thick but tender meat ideal for braising or stewing. | 6 lbs. |
4 | 8 gp 6 sp | 8 gp | A Leg of Mutton | A substantial portion of thick but tender meat ideal for braising or stewing. | 6 lbs. |
1 | 4 sp 8 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 2 lbs. |
5 | 6 cp | 5 cp | A Whole Pigeon | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
2 | 5 sp 5 cp | 6 sp | Breast of Goat | A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting. | 1 lb. |
1 | 1 gp 1 sp | 1 gp | Breast of Lamb | Layers of fat and lean tied in a roll. | 1 lb. |
30 | 2 sp | 2 sp | City of Meltford's Black Pudding | Round sausages made from goose blood and oatmeal. | ³⁄₁₆ lb. |
1 | 1 gp 8 sp | 2 gp | Goat Loin | Tender and lean, the loin is a prized cut of goat meat. | 3 lbs. |
4 | 8 sp 8 cp | 1 gp | Goat Shank | A meaty cut of leg muscle from above the knee. Still on the bone. | 1 lb. |
1 | 9 cp | 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. |
2 | 3 sp 7 cp | 4 sp | Grouse Leg | A premium cut of grouse, on the bone. | 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. |
2 | 9 cp | 8 cp | Grouse Wings | All three wing parts. 24 inches long. | ¼ lb. |
9 | 2 sp 6 cp | 3 sp | Lamb Rib Chop | A lamb chop on a single rib. | ⅜ lb. |
3 | 5 gp 1 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 2 sp | 2 gp | Lamb leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 1 lb. |
14 | 5 sp 7 cp | 5 sp | Loin of Lamb (Steak Cut) | Tender and flavorful, the loin is a prized cut of lamb. | ¼ lb. |
15 | 7 sp 6 cp | 8 sp | Minced chicken meat | Prime ground chicken for all your cooking needs. Sold by the lb. | 1 lb. |
5 | 5 sp 5 cp | 5 sp | Mutton Rib Chop | A mutton chop on a single rib. | ⅝ lb. |
3 | 6 gp 8 sp | 7 gp | Mutton Shoulder | This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. | 6 lbs. |
3 | 2 gp 6 sp | 3 gp | Mutton leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 5 lbs. |
4 | 1 gp 1 sp | 1 gp | Neck of Lamb | A tough cut that needs very long, slow cooking. | 1 lb. |
3 | 2 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. |
3 | 1 sp 1 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. |
3 | 2 cp | 2 cp | Pheasant Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
3 | 2 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. |
2 | 9 cp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
1 | 3 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
3 | 1 sp | 1 sp | Pigs's Liver | The Liver has been carefully removed and are being sold as a delicacy. | |
1 | 5 sp 3 cp | 5 sp | Rack of Goat Rib | A rack of goat ribs, not the meatiest of cuts. | 1 lb. |
5 | 4 sp 4 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
6 | 8 sp 8 cp | 1 gp | Shoulder of Goat | A mix of both bone in and boneless pieces. Sold by the pound. | 1 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.