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This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make a harecot. Take the breast of a wether and roast it on a grid or on a spit. When it is roasted so cut it all up in small pieces and put it in a pot. Take peeled onion[s] and mash or cut it/them very small indeed then put it in the pot with the meat. Then take white ginger, cinnamon and cleyncruyt, that is, to wit, cloves and grains of paradise. Mix these spices with verjuice. So serve it thus in dishes, but see that is it salted correctly.