Ad placeholder
A sheep butchered with creative zeal.: Difference between revisions
Jump to navigation
Jump to search
m (Added missing uid/uuid) |
(author added) |
||
| Line 6: | Line 6: | ||
| description = '''A sheep butchered with creative zeal.''' contains instructions on cutting meat. | | description = '''A sheep butchered with creative zeal.''' contains instructions on cutting meat. | ||
| 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 author = unknown | ||
| 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 = Notes | | type = Notes | ||
Latest revision as of 08:49, 4 September 2024
A sheep butchered with creative zeal. contains instructions on cutting meat.
A suspiciously excited set of instructions on the butchery of animal flesh.
Properties
Notes
Author: unknown
Rarity: Common
Weight: 0.05 kg / 0.1 lb
Price: 14 gp 
UID
BOOK_UNI_WYR_ButcheryPosterUUID
a943f8f3-cb37-4d57-9119-e8727d23fb5d
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...]