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Bourbelier de Sanglier
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First you must put in boiling water, and take it out
quickly and stick it with cloves; put it on to roast,
and baste it with a sauce made of spices, that is,
ginger, cinnamon, clove, grain, long pepper and
nutmegs, mixed with verjuice, wine, and vinegar,
and without boiling use it to baste; and when it is
roasted, it should be boiled up together. And this
sauce is called boar’s tail, and you will find it later
(and there it is thickened with bread: and here, not).
Le Ménagier de Paris, 14th century France
Source: Pleyn Delit, Hieatt, et al.
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As prepared by Beathog:
Stud a pork loin with cloves and roast on a spit, basting with red wine, verjuice,
vinegar, ginger, cinnamon, cloves, grains of paradise, long pepper and nutmeg.
After roasting, boil remaining sauce. Slice the meat and add to the sauce to
serve.
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