This Tudor recipe was proffered by Jennifer Porrett, @fenifur on Twitter. It was first published by A.W. in 1584 and reprinted by Edward Allde in 1591.
To bake a Pig like a Fawne.
Fley him when he is in the haire, season it with pepper and salt, Cloves and mace, take Claret wine, Vergious, Rosewater, Sinamon, Ginger and Sugar, boyle them togither, laye your Pig flat like a Fawne or a Kidde, and put your sirup unto it and sweet butter, and so bake it leisurely.
('Vergious' means verjuice, a soured grape juice. Substitute it with a bit of red wine vinegar. - Matthew)