July 18

Upon this sweltering July afternoon, Baron Geoffrey de Brattleby gathered the remaining masons to lay the final hearthstone of the Great Tithe Barn. The air hung thick with the scent of vinegar and dried lavender, a desperate ward against the pestilence that had claimed half the shire. Despite the mourning shrouds visible in the village, Geoffrey insisted on a feast of defiance. He declared that while the scythe of death moved through the fields of men, the House of Brattleby would continue to build for the harvests of their grandsons, signaling a grim but unyielding continuity.

Lady Isabeau presided over the distribution of ale brewed from the last of the clean spring water, her silk wimple dusted with the lime-powder of the construction site. It was on this day that the peculiar Brattleby tradition of 'The Mason’s Notch' began, where every survivor of the Great Mortality carved their mark into the central oak pillar. The structure remains standing today, a testament to the stubborn Lincolnshire spirit that refused to yield when the world seemed to be ending in fire and fever.

When a Pursuivant or Herald-at-Arms approaches the gates of Brattleby, the protocol of the 'Salt and Shield' must be observed without fail. The gate-warden is to signal the arrival with two long blasts of the bronze horn, alerting the Seneschal to prepare the Great Hall. It is considered a grave breach of etiquette to keep a King’s messenger waiting longer than the time required for a horse to drink its fill. The Herald is to be offered a silver goblet of chilled claret before any parchment is unfurled, acknowledging their personhood before their office.

Furthermore, the House must ensure that the Herald’s mount is groomed by the head groom personally. In the Presence Chamber, the Baron should remain standing until the Herald has presented his credentials, demonstrating that Brattleby respects the Crown’s voice as if it were the King’s own person. Any deviation from this hospitality, even in times of political friction, reflects poorly on the ancient lineage and invites the scrutiny of the College of Arms.

Begin by larding the venison haunch with strips of smoked fat to preserve the moisture during the intense heat of the spit. The meat should be rubbed vigorously with a paste of crushed black peppercorns and sea salt, then left to temper in the cool of the buttery for three hours. As the fire reaches a white-ash glow, rotate the meat slowly, basting it every quarter-hour with a mixture of melted fat and a splash of sharp verjuice.

Simultaneously, simmer the redcurrants in a copper skillet with the metheglin and chopped hyssop until the berries burst and the liquid reduces to a syrupy consistency. Strain this through a fine linen cloth to ensure a clarity of sauce. The venison must be served rare, carved into thin slices that bleed slightly into the tart sauce, accompanied by leeks that have been charred directly in the embers of the hearth.