August 13

Under the heavy heat of a Lincolnshire August, Sir Alaric Brattleby gathered his tenantry at the edge of the great barley shifts. With the recent news of King Henry V’s failing breath in France reaching the manor, Alaric sought to bind his people to the soil through a gesture of extraordinary grace. He presented a ceremonial scythe, its blade washed in gold leaf and its handle carved from heart-oak, to the village elders. This was not merely an ornament, but a holy pledge that for three days of the harvest, the tithes of the poor would be waived in favor of communal feasting, ensuring that no belly remained hollow while the House flourished.

When a Peer of the House oversees the gathering of the grain, they must never appear to count the sheaves with greed. It is the height of noble etiquette to remain positioned at the edge of the field, seated upon a mounting block or simple folding stool, symbolizing an oversight that is both protective and detached. One must dress in lighter linens of tawny or cream, avoiding the heavy velvets that suggest a distance from the laboring seasons of the earth.

Furthermore, when the first loaf of the new flour is presented, it is the Baron's duty to break it with his own hands before any knife is permitted to touch the crust. To use a blade upon the first-fruit is considered a grievous insult to the land's fertility. Offer pieces first to the oldest laborer and the youngest child present; this protocol ensures the continuity of the Barony’s lineage and the loyalty of those who toil beneath the Brattleby banner.

Begin by dicing the venison into small, uniform cubes, marinating them for three hours in a mixture of claret and bruised thyme. Grind the mace into a fine powder and toss it through the meat with the currants, which provide a necessary sweetness to cut through the richness of the game. The pastry crust must be sturdy, a 'haff-pasty' style using rye flour and rendered suet, molded into high walls to withstand the heat of the great oven.

Once the meat is encased, pour in a small amount of the remaining marinade through a hole in the lid. Bake until the crust is the color of a burnt sunset. Before serving to the high table, whisk the egg yolks with a spoonful of vinegar and pour them through the vent to thicken the internal juices into a rich, golden velvet. Serve cold or at the temperature of the room to allow the spices to fully articulate their presence.