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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Bourblier of fresh boar. Put it into boiling water, remove it very soon, roast it, and baste it with a sauce made of spices (to wit, ginger, cassia, cloves, grains_of_paradise and some grilled bread soaked with wine, verjuice and vinegar). When it is cooked, [cut it into bits and boil] everything together. It should be clearish and black.

Other versions of this recipe:

Bourbelier of WILD PIG (Le Menagier de Paris)

Bourbelleys of Wild Boar (Du fait de cuisine)

Bourboulleis of Large Boar (Du fait de cuisine)

Sauce for Bourbulleys of Wild Boar (Du fait de cuisine)

The 'bourbelier' is the numble (Le Menagier de Paris)