Cook's Butchers

38 year old Human construction, medium sized

Location: Chorwick

Owned by: John Cook

A brick walled house, just finished. A symbol in the shape of open hands hangs over the doorway. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Constable Ann Cook Watchwoman 39 Female Human She is an adult human with grey eyes, long styled dark-brown hair, and light brown skin.
Cyril Cook 9 Male Human He is a human child with grey eyes, short curly red hair, and light pink skin.
Dinah Cook Housekeeper 19 Female Human She is an adult human with grey eyes, dyed auburn hair in a ponytail, and light pink skin.
Gervase Cook 6 Male Human He is a human child with grey eyes, auburn hair in braids, and light brown skin.
Howard Cook Housekeeper 30 Male Human He is an adult human with amber eyes, black and grey streaked hair in braids, a big bushy beard, and dark brown skin.
John Cook Butcher 35 Male Human He is an adult human with grey eyes, short strawberry hair, a full beard, and light pink skin.
Reginald Rogers the 2nd Butcher's Apprentice 12 Male Human He is an adolescent human with green eyes, short curly dyed bright red hair, and light pink skin.
Sabina Cook Housekeeper 20 Female Human She is an adult human with grey eyes, short red hair in a side parting, and light pink skin.
Wilson Erwin Butcher's Apprentice 15 Male Human He is an adolescent human with amber eyes, long curly dark-brown hair, and light brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 105% and 108% of their base value.

Available Price Value Item Description Weight
1 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 4 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. 17 lbs.
15 5 sp 3 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 5 lbs.
1 2 gp 1 sp 2 gp A Whole Goose Plucked and gutted, this substantial bird is ready to be cooked. 4 lbs.
3 5 sp 3 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 5 lbs.
1 6 cp 5 cp A Whole Quail Plucked and gutted, this little bird is ready to be cooked. ⅛ lb.
8 5 sp 3 cp 5 sp A cut of Boar Belly An inexpensive, fatty cut of meat from the underside near the loin. 1 lb.
2 1 sp 1 cp 1 sp Boar Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
1 1 gp 6 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 1 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.
10 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.
5 1 sp 1 cp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
3 3 cp 2 cp Chicken Giblets 'All the best bits'. Sold by the pound. 1 lb.
10 1 sp 1 cp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
5 5 cp 4 cp Chicken Livers Tender, creamy and smooth in texture, chicken livers have a strong flavor with a metallic tinge. ¹⁄₁₆ lb.
8 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.
7 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.
11 2 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
13 2 sp 1 cp 2 sp Chorwick's Black Pudding Round sausages made from pigs blood and bread. ³⁄₁₆ lb.
3 9 cp 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 2 cp 4 sp Goose Breast A premium cut of goose. Sold with the skin on. ½ lb.
2 4 sp 3 cp 4 sp Goose Leg A premium cut of goose, on the bone. ½ lb.
2 9 cp 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.
3 9 cp 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.
12 2 sp 1 cp 2 sp John's hare sausages Sausages made from the finest cuts of hare and Chorwick's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
1 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 1 cp 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
1 1 sp 1 cp 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
1 3 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
1 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.
1 1 sp 1 cp 1 sp Pheasant Thigh A premium cut of pheasant, on the bone. ¼ lb.
2 4 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
1 5 sp 3 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
8 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.
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