Farkeep Fare: Difference between revisions
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Check total below to identify '''main fare'''. | Check total below to identify '''main fare or centrepiece dish'''. | ||
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8. Stew, turnip and radish<br/> | 8. Stew, turnip and radish<br/> | ||
9. Black pudding<br/> | 9. Black pudding<br/> | ||
10. | 10. Oxtail soup<br/> | ||
11. | 11. Coarse fish (grayling, gudgeon or pike) <br/> | ||
12. | 12. Fried offal<br/> | ||
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13. Capon<br/> | 13. Capon, hen<br/> | ||
14. | 14. Goose or duck<br/> | ||
15. | 15. Mutton<br/> | ||
16. | 16. Pork, bacon<br/> | ||
17. | 17. Beef cuts<br/> | ||
18. | 18. Venison<br/> | ||
19. | 19. Boar<br/> | ||
20. | 20. Trout<br/> | ||
21. | 21. Swan<br/> | ||
22. | 22. Songbirds<br/> | ||
23. | 23. Whole fatted cow<br/> | ||
24. Sturgeon<br/> | 24. Sturgeon <br/> | ||
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Revision as of 01:37, 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 |
| prosperous farmhouse, merchant’s house, tavern | 2d6 | hearty meal with barley or rye bread and ale |
| guildhouse, keep, good inn | 3d6 | fine meal with wheat bread, good ale or wine |
| guildhouse or keep on feast day | 4d6 | banquet with many lesser dishes and fine wine, liquors, sweets |
Check total below to identify main fare or centrepiece dish.
| 1. roast acorns, radishes, tubers
2. Rough Stew (crow, hedgehog or squirrel) |
13. Capon, hen |