Farkeep Fare: Difference between revisions
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7. Curds or cheese <br/> | 7. Curds or cheese <br/> | ||
8. Fried offal<br/> | 8. Fried offal<br/> | ||
9. Black pudding<br/> | 9. Black pudding, sausage<br/> | ||
10. Oxtail, goat or mutton broth<br/> | 10. Oxtail, goat or mutton broth<br/> | ||
11. Coarse fish (grayling, gudgeon or pike) <br/> | 11. Coarse fish (grayling, gudgeon or pike) <br/> | ||
Latest revision as of 02:24, 21 March 2014
Back to Random Tables: Fun Random Tables
Want to know what your character had for their last meal? Consult the table below to generate a rough description
| Host | Number of dice to roll | Description |
|---|---|---|
| Hovel, hut, poor farm | 1d6 | humble offering with water |
| farmhouse, merchant’s house, tavern | 2d6 | simple meal with barley or rye bread and ale |
| guildhouse, keep, good inn | 3d6 | hearty meal with wheat bread, good ale or wine |
| guildhouse or keep on feast day | 4d6 | fine meal or banquet with many lesser dishes, fine wine, sweets |
Check total below to identify main fare or centrepiece dish.
| 1. Roast roots, acorns 2. Boiled nettles, cress or tubers |
13. Capon, hen |