On the menu

What is on the menu when a PC walks into an eatery? Not all of these dishes will be available on every visit to any eatery. Choose a ‘menu of the Day’ to suit your needs. Don’t be afraid to swap ingredients around a bit to add a bit of variety, or use dishes from different lists. Meals are generally served with an oatcake, flat-bread or a hunk of bread cut from a loaf.

Most of these dishes are based on real life recipes, although they have been simplified and reworked slightly to reflect the foods available in my game world. The Red Cabbage (with or without bacon) is a RL favourite of mine.


In a Really Basic Eatery

  • Vegetable Soup: A thin soup with some indeterminate bits of vegetable floating in it. On closer inspection there are few bits of onion, something that tastes a bit like cabbage stalk, along with bits of turnip peel. It is warms the belly on a cold evening, but has limited nutritional value, and really doesn’t taste of much. However, it is better than nothing. (5cp per bowl)
  • Pease Porridge: A yellowy-green porridge made from peas and barley. If left to set, it can be sliced and used as part of a packed meal. Often served as a quick breakfast dish. (5cp per small portion)
  • Oat Cakes: A hardish bread, made with oats instead of flour. They can be served at breakfast or as a takeaway lunch. (5cp per small portion)
  • Turnip and Barley Soup: A bit of onion, a lot of turnip and a good handful of barley. It is fairly thick and reasonably filling, but very bland. (1sp per bowl)
  • Onion and Barley soup: A bit of turnip, a lot of onion and a good handful of barley. It is fairly thick, reasonably filling, and tastes strongly of onions. (1sp per bowl)
  • Baked Turnip: The D&D Classic. Often wrapped in clay and cooked in the embers overnight, this can be served as a breakfast dish. It is a bit charred around the edges, but cut it open to get at the soft flesh. (1sp each)

In a Tavern or Roadhouse

Breakfast

  • Oat Cakes: A hardish bread, made with oats instead of flour and served with Jam. (1sp)
  • Sweet Porridge: Oats, with honey and a few dried wolfberries. Primarily a breakfast dish, it is also served throughout the day. (1sp)
  • Apple Dumpling: Apple flavoured suet pastry, boiled in a cloth. Served cold it can make a good breakfast. (1sp)
  • Eggs on toast: A couple of soft-boiled eggs, shelled and served on a slice of thick toast. This can make a breakfast, a light lunch or be part of a large meal. (2sp)

Dinner

  • Pea Soup: Rich green soup made from peas and very little else. Served with a hunk of bread this can make a good lunch. (1sp)
  • Sweet Porridge: Oats, with honey and a few dried wolfberries. Primarily a breakfast dish, it is also served throughout the day. (1sp)
  • Apple Dumpling: Apple flavoured suet pastry, boiled in a cloth and presented warm. A simple, but filling meal. Served cold it can make a good breakfast. (1sp)
  • Clapshot: Boiled potatoes and turnip, mashed together and flavoured with chives. (1sp)
  • Stewed Cabbage: Red cabbage and apple cooked together with a handful of barley and a bit of onion. Thickened by the barley, the apples complement the strong red cabbage to make a pleasant, but slightly sour, dish. (2sp)
  • Bean Casserole: Potatoes and beans cooked together with a bit of onion. Filling, hearty and warming – if not particularly flavoursome. (2sp)
  • Eggs on toast: A couple of soft-boiled eggs, shelled and served on a slice of thick toast. This can make a breakfast, a light lunch or be part of a large meal. (2sp)
  • Fish Soup: Small pieces of fish cooked with peas and beans to make a soup. The thin liquor holds much more veg than fish, but it is reasonably filling. In my world, the fish is normally a mix of minnows and water-swallow. (3sp)
  • Eel Chowder: Potatoes, turnip and fresh eels cooked together and flavoured with herbs. It makes for a rich and thick soup, that is a filling meal. (3sp)
  • Jellied Eels: Served with mashed potato and liquor.
  • Chicken Stew: Chicken, peas, onions and potatoes all cooked together in one pot. Classic. (4sp)
  • Cabbage and Bacon: Very similar to stewed cabbage, but with a decent helping of bacon added. The richness of the bacon complements the sourness of the dish very well. (4sp)
  • Pork and Beans: Slow cooked together in one pot, with onion and herbs. Good solid country fare to see you through the day. (4sp)

Inns and Hotels

Menus start to get more sophisticated as you move up-market. Now there is a choice of starters, mains and desserts. Many elements of the menu are surprisingly similar to items offered in cheaper eateries – although presentation is improved, sizes vary.

Breakfast

  • Sweet Porridge: Oats, with honey and a few dried wolfberries. Primarily a breakfast dish, it is also served throughout the day. (1sp)
  • Apple Dumpling: Apple flavoured suet pastry, boiled in a cloth. Served cold it can make a good breakfast. (1sp)
  • Eggs on toast: A couple of soft-boiled eggs, shelled and served on a slice of thick toast. This can make a breakfast, a light lunch or be part of a large meal. (2sp)
  • Kedgeree: A spicy concoction of grains cooked with hard-boiled egg and smoked river swallows. Many people enjoy kedgeree for breakfast. (3sp)
  • Bacon, Egg and Bubble. Thick slices of smoked bacon, an egg cooked the southern way on a flat iron, served with a potato and cabbage reheated on the iron. This is sometimes served as a breakfast dish. (4sp)

Starters

  • Pea Soup: Rich green soup made from peas, dressed with a few mint leaves. Small Bowl (1sp)
  • Moon Radish Soup: A white spicy soup, served in a small bowl and decorated with croutons. (1sp)
  • Brown Bait: Tiny fish, battered, deep fried and served with a slice of lemon. (2sp)

Fish

  • Baked Perch: Cooked in a lidded dish on a bed of potato and beans. Served with a mild white sauce. (3sp)
  • Grilled Trout with almonds: Fresh trout, dressed with flaked almond, and then grilled. Served with lightly boiled potatoes and peas. (3sp)
  • Kedgeree: A spicy concoction of grains cooked with hard-boiled egg and smoked river swallows. Many people enjoy kedgeree for breakfast. (3sp)

Mains

  • Bacon, Egg and Bubble. Thick slices of smoked bacon, an egg cooked the southern way on a flat iron, served with a potato and cabbage reheated on the iron. This is sometimes served as a breakfast dish. (4sp)
  • Kobob. Small pieces of meat cooked on skewers over an open fire. Server with a flatbread, and sliced cabbage and onions. (4sp)
  • Chicken Pie: Pieces of Chicken cooked in a pastry case and served with Clapshot (mashed potatoes and turnip) and gravy. (5sp)
  • Game Stew with Dumplings: Rabbit, Duck and Grouse cooked together in a rich sauce and served with herb seasoned dumplings. (5sp)
  • Duck in Plum Sauce: A duck’s breast, roasted and served in a thick plum & wine sauce, with a selection of fresh vegetables. (6sp)
  • Roasted Elk: Spit roasted in our own kitchen and served with potatoes and a selection of other root vegetables. (6sp)

Desserts

  • Sweet Porridge: Oats, with honey and a few dried wolfberries. This is often available at breakfast time. Small Bowl (1sp)
  • Very Berry Pie: Fruit jam, packed with berries of various types, served in an edible pastry dish. (1sp)
  • Plum Pudding: A personal pudding packed with plums. (2sp)
  • Apple Pudding: A personal pudding packed with apple. (2sp)
  • Cheese Board: A selection of local cheeses, served with oat cakes. (2sp)