Ad placeholder
A sheep butchered with creative zeal.: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 11: | Line 11: | ||
| description = | | description = | ||
| quote = A suspiciously excited set of instructions on the butchery of animal flesh. | | quote = A suspiciously excited set of instructions on the butchery of animal flesh. | ||
| book | | book spoiler = | ||
| book text = [Despite the detailed illustrations of muscle and bone, it's quickly obvious this is no medical journal. The language throughout is practical, but unrefined, describing how to get the best cuts of meat, which bits are considered 'gnoll chum', and how to deal with a range of stains and odours. Looking closer, you notice several scratchy annotations, detailing how to adapt these techniques for more human-shaped bodies...] | | book text = [Despite the detailed illustrations of muscle and bone, it's quickly obvious this is no medical journal. The language throughout is practical, but unrefined, describing how to get the best cuts of meat, which bits are considered 'gnoll chum', and how to deal with a range of stains and odours. Looking closer, you notice several scratchy annotations, detailing how to adapt these techniques for more human-shaped bodies...] | ||
| type = | | type = Notes | ||
| camp supplies = | | camp supplies = | ||
| single use = | | single use = | ||
| rarity = | | rarity = common | ||
| weight kg = 0.05 | | weight kg = 0.05 | ||
| weight lb = 0.1 | | weight lb = 0.1 | ||
| Line 22: | Line 22: | ||
| usage cost = | | usage cost = | ||
| effect = | | effect = | ||
| where to find = | | where to find = * Top floor of [[Fraygo's Flophouse]] {{coords|-22|79}} | ||
}} | }} | ||
Revision as of 11:03, 8 December 2023
A suspiciously excited set of instructions on the butchery of animal flesh.
Properties
Notes
Rarity: Common
Weight: 0.05 kg / 0.1 lb
Price: 14 gp
Where to find
- Top floor of Fraygo's Flophouse X: -22 Y: 79
Text
[Despite the detailed illustrations of muscle and bone, it's quickly obvious this is no medical journal. The language throughout is practical, but unrefined, describing how to get the best cuts of meat, which bits are considered 'gnoll chum', and how to deal with a range of stains and odours. Looking closer, you notice several scratchy annotations, detailing how to adapt these techniques for more human-shaped bodies...]