September 14

On this solemn festival of the Holy Cross, Baron Alaric de Brattleby stood before the high altar to witness the sealing of the Great Aumbry, a stone vault intended to house the barony’s hallowed charters and a splinter of the True Cross brought back from the Levant. The air in the priory was thick with the scent of spikenard and beeswax as the Bishop of Lincoln, a close kinsman to the House, traced the sign of the cross in chrism oil upon the iron-bound oak door. This act was not merely religious but legal, signifying that the rights of the Brattleby lands were held under the highest divine protection and the watchful eye of the King.

When the household processes for the Holy Rood, it is imperative that the order of march reflects the celestial hierarchy. The youngest scion of the House shall carry the silver aspergillum, symbol of purity, while the Baron himself bears the primary reliquary, held no lower than the breastbone. To falter in step or to allow the vestments to touch the bare earth is a grievance against the dignity of the lineage. All retainers must remain uncovered and silent until the relic has passed the threshold of the Great Hall.

Should a guest of higher noble rank be present, the Baron must offer the honor of the right-hand position, though the physical burden of the relic remains a Brattleby duty. To delegate this task to a common servant during a feast day is an act of profound sloth. One must maintain a steady, measured pace, for the speed of the gait is considered a reflection of the steadiness of one's rule and the soberness of one's faith.

Begin by roasting the partridges until the skin is golden but the flesh remains succulent. Carve the meat into small, delicate pieces and set aside in a warm earthen vessel. In a separate copper bowl, whisk the egg yolks with the bitter almond milk and a generous splash of verjuice until the mixture is frothy and light. Finely chop the tansy leaves, ensuring their pungent essence is released, and fold them into the liquid with the breadcrumbs to create a thick, verdant custard.

Place the meat into a shallow pie dish and pour the custard over it, seasoning heavily with the crushed peppercorns and salt. Bake in a cooling bread oven until the custard is set and the top has acquired a slight crust. This dish serves to balance the humors at the turning of the season, providing the heat of the hunt with the cleansing bitterness of the field.