September 5

Upon this somber date, news reached the Great Hall of the untimely passing of King Henry V at Bois de Vincennes. Sir Alastair Brattleby, then a veteran of Agincourt, ordered the gatehouse draped in black sarcenet and commanded the bells of St. Cuthbert’s to toll until sunset. The family gathered in the solar to witness the lighting of a singular massive tallow candle, signifying the extinguished light of the Lancastrian star, while the village folk lined the perimeter of the estate in silent prayer for the infant King Henry VI.

Sir Alastair, burdened by his old wounds and the weight of a shifting dynasty, addressed his household from the dais. He recounted the wet fields of France and the King's indomitable spirit, urging his sons to maintain the borders of the Barony against the inevitable ripples of political instability. The evening concluded with the signing of the 'Charter of Continuity,' a document pledging Brattleby’s unwavering sword to the regency council, ensuring that even as monarchs fall, the foundations of the Lincolnshire fens remain unshaken by the winds of Westminster.

When a sovereign or a Peer of the Blood passes, the House must observe the strictures of the 'Second Degree of Lamentation.' It is not merely a matter of heart, but of visible allegiance. All silver plate within the dining hall must be veiled with sheer grey silk, and the heraldic banners are to be bound with black ribbons at the truck. No music of a festive nature—including lutes or pipes—is to be permitted within the inner bailey for a period of ten days.

Furthermore, the Master of the Horse must ensure that the harnesses of any carriage departing the grounds are muted with leather wrappings to prevent the vanity of jingling metal. Guests arriving during this period should be greeted in the Outer Court with a cup of spiced ale but no fanfare. To speak loudly or to engage in boisterous sport during the High Mourning is to signal a lack of fealty and a coarseness of spirit that the House of Brattleby does not tolerate.

Begin by cleaning and jointing the birds, ensuring all shot is removed from the flesh. Sear the pieces in a heavy iron skillet with clarified butter until the skin takes on the hue of autumn wheat. Transfer the birds into a deep earthenware crock and pour over the verjuice until they are half-submerged. Add the cinnamon sticks, currants, and a liberal dusting of the ground spices to the liquid, sealing the lid with a paste of flour and water to trap the aromatic steam.

Place the crock near the embers of the hearth for two hours, allowing the slow heat to soften the gamey sinew. When the meat pulls easily from the bone, discard the cinnamon sticks and skim any excess fat from the surface. Serve the stew atop thick sippets of toasted manchet bread, which will soak up the piquant sauce. Garnish with finely chopped hyssop to provide a sharp, herbal clarity that cuts through the richness of the spice and game.