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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

BLACK PEPPER. Take a clove and a little pepper, ginger, and grind very fine: then grind toasted bread soaked in a little liquid from the meat or in a little cabbage-water which is better, then boil in an iron pan, and when boiling add vinegar; then put in a pot on the fire to keep hot.

Item, some add cinnamon to it.

Other versions of this recipe:

Black Pepper [Sauce] (Le Viandier de Taillevent)

Pepper sauce that is genuine (Libro di cucina / Libro per cuoco)

To make a pepper sauce (Wel ende edelike spijse)