May 21

On this bright morning in 1424, Sir Almeric de Brattleby met with the Dean of Lincoln beneath the ancient 'Gospel Oak' to finally resolve the shifting boundaries of the lower marshes. For decades, the silted banks of the River Till had caused friction between the barony and the church. Almeric, known more for his martial prowess than his diplomacy, surprised the gathered clerics by presenting a map illuminated by his own daughter, Eleanor, which utilized stable Roman stoneworks as markers rather than the ever-changing reeds.

The resulting accord, signed in the presence of the Sheriff of Lincolnshire, secured the Brattleby grazing rights for the next four centuries. To celebrate, Almeric ordered a cask of Gascon wine to be opened on the spot, sharing it even with the bailiffs who had previously tried to impound his cattle. This gesture of noble magnanimity solidified the family's reputation for firm but fair stewardship of the land, ensuring that the Brattleby flocks remained the envy of the Wolds throughout the fifteenth century.

In the Great Hall of Brattleby, the seating of a Dowager remains a matter of delicate sovereignty. It is essential to remember that a widow retains the rank and dignity of her late husband until such time as she might remarriage beneath her station. When she enters the solar, the younger generation must rise as one; to remain seated is not merely a slight against the woman, but a desecration of the lineage she has preserved through her mourning.

Furthermore, when arranging the high table for the evening repast, the Dowager shall sit to the immediate left of the current Baron, unless a visiting prelate or a direct representative of the Crown be present. Her counsel should be sought before the first course is cleared, acknowledging her role as the living memory of the House. Silence from the youngsters during her transitions of speech is the hallmark of a refined and ancient household.

Begin by shelling the peas while they are yet tender with the morning dew. Boil them softly in a broth of spring water enriched with a knob of sweet butter until they are quite supple. Once softened, pass the peas through a fine hair sieve to create a smooth puree, discarding the husks to ensure a texture as fine as velvet. Return this to the pot over a low charcoal fire, stirring in the cream slowly to maintain a pale emerald hue.

Take the saffron and steep it in a spoonful of warm ale before adding it to the pottage for a golden undertone. Just before serving to the Baron's table, stir in the finely minced spearmint and the breadcrumbs to achieve the desired thickness. It must be served in silver bowls, garnished with a single whole pea and a sprig of mint, accompanied by manchet bread toasted over the hearth. This dish is said to clear the humours and prepare the stomach for the heavier meats of the second course.