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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

Boar venison. Cook it in wine and water. Eat it (if fresh) with Cameline [Sauce] and Sour Pepper [Sauce], and (if salted) with Mustard [Sauce].