madbaker | I wonder if it's "taU'r" or "toEr".

This week's Resolution Recipe: Towres.

Take & make a gode (th)ikke bature of zolkys of Eyroun, & marow y-now (th)er-on, pouder pepir, Macez, clowes, Safroun, Sugre, & Salt; & zif (th)ou wolt, a litel so(th)e Porke or vele y-choppid; (th)er-to take (th)en (th)e whyte of Eyroun, & strayne hem in-to a bolle; (th)an putte a lytil Saffroun & Salt to (th)e whyte, & sette a panne with grece ouer (th)e fyre, & be-war (th)at (th)in grece be nowt to hote; (th)an putte a litel of (th)e Whyte comade in (th)e panne, & late flete al a-brode as (th)ou makyst a pancake; (th)en, whan it sumwhat styf, ley (th)in comade of (th)in Eyroun, (th)at is to saying, of (th)e zolkys, in (th)e myddel, & caste by (th)e cake round a-bowte, & close hym foure-square, & fry hem vp, & serue hem forth for Soperys in Somere.

Take & make a good thick batter of yolks of eggs, & marrow enough thereon, powdered pepper, mace, cloves, saffron, sugar, & salt; if thou wilt, a little sodden pork or veal chopped; thereto take then thy white of egg, & strain it into a bowl; then put a little saffron & salt to the white, & set a pan with grease over the fire, & beware that thine grease be not too hot; then put a little of the white commode [mixture] in the pan, and let float all abroad as thou makest a pancake; then, when it is somewhat stiff, lay thine commode of thine eggs, that is to saying, of the yolks, in the middle, & cast by the cake round about, & close him four-square, & fry it up, & serve it forth for supper in summer.

4 eggses, separated
pinch of saffron
pinch of salt
1 Tbsp lard (I used rendered lard from house-cured bacon)
1/4 tsp mixed ground black pepper, mace, & clove
1 Tbsp ground pork
1 tsp melted butter (to replace bone marrow)

Lightly beat and strain the egg whites, mix them with the saffron and salt. Beat together the yolks, mixed spices, pork, and butter. Melt the lard in a shallow frying-pan, pour in the egg whites, running them round the centre to form a large disc. When the egg white has set, pour the yolks in the centre, and as they set, fold the sides of the white circle over it, to form a square "pasty" enclosing the yolks. Fry until cooked through, then dish and serve.

What worked: It tasted fine, despite having it for breakfast rather than dinner, and in the winter rather than summer.

What didn't: I used too small a pan so it became one homogeneous mass - I couldn't fold the whites over the yolks. I'd try an omelette pan next time. Also, Brears inexplicably left out the sugar and didn't boil the pork (which I didn't know until I typed in the original just now). I guess he was trying to appeal to modern tastes.

Will I make it again? I'd like to get it right, yeah. This might make a decent tourney breakfast if it works.