Forme of Cury 10:
Take yong gowrdes; pare hem and kerve hem on pecys.
Cast hem in gode broth, and do therto a gode pertye of oynouns mynced.
Take pork soden; grynde it and alye it therwith and with zolkes of ayren.
Do therto safroun and salt, and messe it forth with powdour douce.
I usually do this as a vegetarian/vegetable dish, so the pork gets omitted. It would probably be better with it, but even without, this is one of the few vegetable dishes I've had no left-overs from.
Take marrows (if you can find a more suitable and period Gourd, good luck to you, and can I have some, please?). Peel, seed, cube.
Boil in stock: (vegetable stock, in this case), with finely chopped onions, until soft.
Do not take minced pork and add it in to boil, as the vegetarians will be very upset if you do :(
Beat eggs (yolk only as suggested, or the whole egg works fine). Take off the boil, and mix in the eggs: stir over a gentle heat until cooked and thickened.
Salt to taste: add saffron to colour: add spices if desired.
For 50-odd people, I used 5 marrows, a bag of onions, and half a dozen eggs.