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Combat – Chapter 5 (Part 1) – HYOOTRD RPG Players’ Guide

Chapter 5 – Combat The story so far (Under attack) Episode 3 The three shambling monstrosities clamber up out of the concrete floor and begin lurching towards our heroes.  Jake begins placing shot after carefully aimed shot into the lead creature’s chest.  Each bullet leaves a relatively large hole but seems to be doing little […]

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Getting things done – Chapter 4 (Part 2) – HYOOTRD RPG Players’ Guide

Consequence tests Sometimes a player’s actions have the ability to cause results the player did not expect. In such circumstances the GM may call for a consequence test. Consequence tests are conducted by rolling 1 six sided dice (1d6). On 1-5 nothing happens but a 6 will result in a negative consequence of some kind. […]

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Pustulating Baked Lemon Pudding (Serves 8)

For dessert — Pustulating Baked Lemon Pudding (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. Yolks of 4 eggs 4 oz (113 g) of pounded sugar 1 lemon ¼ lb (113 g) of butter puff-crust Method: Beat the egg yolks to a froth. Mix with […]

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Ghoulish Baked Tomatoes (Serves 8)

As a side dish — Ghoulish Baked Tomatoes (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 or 10 tomatoes pepper and salt to taste 2 oz (57 g) of butter bread crumbs Method: Take off the stalks from the tomatoes; cut them into thick […]

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Decomposing Beefsteak Pie (Serves 8)

For the main course — Decomposing Beefsteak Pie (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 3 lb (1.36 kg) of rump steak seasoning to taste of salt, cayenne, and black pepper crust water the yolk of an egg Method: Cut the steaks into pieces […]

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Undead Chicken and Rice Croquettes (Serves 8)

For the appetizer — Undead Chicken and Rice Croquettes (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. ¼ lb (113 g) of rice 1 quart (1.13 ltr) of stock or broth 3 oz (85 g) of butter minced chicken (see recipe below) egg (lightly beaten) […]

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Baked Apple Were-Custard (Serves 8)

For dessert — Baked Apple Were-Custard (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 1 dozen large apples moist sugar (sugar mixed with a little molassis) to taste 1 small teacupful of cold water grated rind of one lemon 1 pint (568 ml) of milk […]

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Baleful Moon Asparagus Pudding (serves 8)

As a side dish — Baleful Moon Asparagus Pudding (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. A bunch or two of asparagus spears 4 eggs 2 tablespoons of all-purpose flour 1 tablespoonful of very finely minced ham 1 oz (28 g) of butter pepper […]

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Roast Leg of Were-Pig (serves 8)

For the main course — Roast Leg of Were-Pig (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 lbs (approx.3.5 kg) leg of pork, a little oil for stuffing (see recipe below) Method: Take the leg of pork and score the skin across in narrow […]

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Were-Chicken Cutlets (serves 8)

For the appetizer — Were-Chicken Cutlets (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 2 chickens seasoning to taste of salt, white pepper, and cayenne 2 blades of pounded mace egg and bread crumbs clarified butter 1 strip of lemon-rind 2 carrots 1 onion 2 […]

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Ghostly Compote of Apples (serves 8)

For dessert — Ghostly Compote of Apples (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 medium ripe apples 1 lemon 1/2 lb (226 g) of lump sugar 3/4 pint (426 ml) of water Method: Select apples of a moderate size, peel them, cut them […]

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Ghastly Hot Potato Salad (serves 8)

As a side dish — Ghastly Hot Potato Salad (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 washed potatoes 1 bunch of chives salt and pepper to taste vinegar Method: Boil the potatoes; when done peel them carefully and slice while hot into a […]

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