Crowned Sun Menu

Worker Meals

Worker's Breakfasts (1d20) 1-2: Eggs baked in salt 3: Eggs fried with almonds and breadcrumbs 4-5: Spice and parsley omelet 6: Almond cream with wine and spices 7: Cheese pie with parsley and honey 8-9: Fried spiced onions 10-11: Sweet thickened milk soup served with bread 12: Chicken and pork pie with spices 13-14: Chicken and almond porridge 15-16: Beef and egg fritter 17-18: Chicken in broth 19-20: Gruel made with beef and pork

Worker's Dinners (1d20) 1: Greens with clarified butter and bread cubes 2: Greens with almond milk and honey 3-4: Juicy batter-roasted chicken 5-6: Capon sausage 7-8: Pottage of veal and pork 9-10: Spicy beef stew 11-12: Fried loaches with almond milk sauce 13: Pork simmered with ale and sage 14-15: Hare stewed with cabbages, leeks and herbs 16-17: Brown gruel with beef 18: Sweet rice pudding with almond milk 19-20: Roasted snipe

Merchant Meals

Merchant's Breakfasts (1d20, twice) 1-2: Pressed egg curds with saffron, sliced and roasted 3: Soft cheese with parsley and honey 4-5: Eggs and dried fruit cooked in wine and spices 6-7: Beef and pork sausage 8-9: Apple fritters made with ale batter 10: Pears and dates in a spicy plum sauce 11-12: Chicken with spicy egg and sage sauce 13-14: Fried crepe filled with pork, spices and egg yolks 15-16: Fried tarts filled with ground pork and fruit 17: Curds with veal or pork, served with a broth 18: Pressed egg curds with herbs and spices 19-20: Peas simmered with onions and herbs

Merchant's Dinners (1d20, twice) 1: Whelks cooked in ale with vinegar and parsley 2-3: Spicy fish stew garnished with gillyflowers 4-5: Baked tarts of haddock, almonds and dried fruit 6: Broiled fish served with sauce galentine 7-8: Roasted pike in cinnamon and wine sauce 9: Cold turbot in sauce vert 10-11: Roasted fish simmered in spicy wine sauce 12-13: Stuffed wood pigeons with spices and herbs 14-15: Goose boiled with wine and spices 16-17: Sweet pottage of pork, almond milk and wine 18: Thickened almond milk with fruit, spices and violets 19-20: Hare in thickened wine sauce

Lordly Meals

Lord's Breakfasts (1d20, twice) 1: Plums in thickened broth with galingale 2-3: Poached eggs with a sweet milk sauce 4: Soup of wine, honey, spices and breadcrumbs 5-6: Rice cooked with almond milk and sugar 7-8: Rich cheese pie with saffron 9: Cottage cheese with egg sauce 10-11: Scrambled eggs with tansy 12-13: Simmered fish in verjuice sauce 14: Sweet and sour fish 15-16: Rice pancakes served with almond cream and fruit 17-18: Broth of figs, honey and wine, with toasted bread 19-20: Fried tarts filled with salmon, eels and figs

Lord's Dinners (1d20, twice) 1-2: White peas simmered with almond milk and saffron 3-4: Stewed venison with parsley, sage and cloves 5: Pottage of capon with almond milk and spices 6-7: Venison stewed with spices and wine 8: Veal meatballs, roasted and butter glazed 9-10: Whitefish steaks, fried with butter and herbs 11-12: Thickened pudding made with rose petals 13: Blown egg shells with almond cream, roasted 14-15: Batter-dipped fruits and nuts 16-17: Sweet egg-white pudding 18: Wine thickened with egg yolks and spices 19-20: Whole roasted rabbit, with greens