August 29

Seven days after the crushing defeat of King Richard III, Sir Percival Brattleby crests the limestone ridge overlooking the manor, his surcoat shredded and stained with the red clay of Leicestershire. Having fought in the frantic rearguard, Percival brought news not of victory, but of a shifting tide that would forever alter the House’s standing. He bore with him a localized parley agreement signed by the victorious Tudor’s marshals, sparing the Brattleby tenants from immediate reprisal in exchange for the surrender of the estate’s heavy cavalry mounts.

Lady Elspeth met him at the North Gate with neither fanfare nor weeping, but with a chalice of watered wine and the heavy keys to the tithe barn. The tension of the day was recorded by the estate chaplain as a 'suffocating silence,' for though the master had returned, the Yorkist roses in the garden were willfully trampled by the grooms before sunset. This act of quiet desperation signaled the House’s transition into the cautious diplomacy of the new era, trading martial fervor for survivalist pragmatism.

In the presence of visiting peers or the local bishop, the seating at the High Table must reflect the cosmic order as much as the social one. The Baron sits central, facing the Great Hall, with the guest of highest spiritual rank to his right and the highest temporal rank to his left. Should a knight of the Brattleby blood be present, he shall yield his place to any guest holding a royal commission, regardless of the knight’s seniority within the family tree. To ignore this is to signal an insurrection of the spirit.

Furthermore, the salt cellar serves as the definitive meridian of the board. Those seated 'below the salt' are to remain silent unless addressed by those above. When the Baron rises to signal the end of the second course, no man shall remain seated, nor shall any cup be raised until his own is drained and set firmly upon the oak. Maintaining this hierarchy preserves the dignity of the House against the encroaching chaos of the common world.

Clean the ducks thoroughly and prick the skin with a needle to allow the fat to render during the roasting. Rub the birds vigorously with a mixture of salt, ginger, and long pepper. Place them upon a spit over a steady fire of ash wood, basting frequently with clarified butter to ensure a crisp, golden skin. As the birds roast, the kitchen staff must maintain a constant watch to prevent the flare-ups of fat from scorching the delicate meat.

While the ducks turn, simmer the verjuice and cherries in a small pipkin until the fruit has plumped and the liquid has reduced by half. Toss in the hyssop during the final minutes of simmering to impart a medicinal brightness. Once the ducks are rested, carve them into thick slices and pour the sharp cherry reduction over the breast meat. This dish is designed to cut through the late summer heat, providing a tartness that stimulates the weary appetite.