Farkeep Fare: Difference between revisions
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|1. | |1. Raw acorns, berries, tubers | ||
2. Rough | 2. Rough roast (crow, hedgehog or squirrel)<br/> | ||
3. | 3. Egg<br/> | ||
4. | 4. Boiled turnip<br/> | ||
5. | 5. Pottage, with acorns<br/> | ||
6. | 6. Pottage, with leeks <br/> | ||
7. | 7. Curds or cheese <br/> | ||
8. | 8. Fried offal<br/> | ||
9. Black pudding<br/> | 9. Black pudding<br/> | ||
10. Oxtail | 10. Oxtail, goat or mutton broth<br/> | ||
11. Coarse fish (grayling, gudgeon or pike) <br/> | 11. Coarse fish (grayling, gudgeon or pike) <br/> | ||
12. | 12. Goat<br/> | ||
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13. Capon, hen<br/> | 13. Capon, hen<br/> | ||
Revision as of 02:03, 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 | 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, fine wine, sweets |
Check total below to identify main fare or centrepiece dish.
| 1. Raw acorns, berries, tubers
2. Rough roast (crow, hedgehog or squirrel) |
13. Capon, hen |