Back on track XIV, XV, XVI

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Now that my son is just over 7 weeks old and I was finally able to get the wild boar, venison and rabbit, I'm hoping to get back on track. I just have to wait for the mini overlord to allow me the time to cook.  Here's what I'll be working on next:
 
XIV. Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho salvazo, toy la carne soa ben cocta e ben batuta e ben pesta in mortaro, e toy medola de pan ben arsa che sia ben negra e ben mogliata in aceto e ben macinata per si e ben colata e mescolata con la carne macinata, e metige pevere longo, e melegette, e zenzevro, e ben pesto queste tre cosse a lo speciale, e mectile suso il savore con aceto e con brodo magro de la carne, e meti a bolire questo savore per si in uno vaso.  Questo savore de’ essere negro e possente de specie e agro da aceto.
XIV Ciuiro or sauce black to ash gray for boar
If you want to make a black sauce, take meat that is well roasted/cooked and beat it to a paste in a mortar, and take the middle (no crusts) of bread and toast until it is black.  Soak this toasted bread in vinegar, break it up and sieve it well and mix it with the shredded meat.  Add long pepper, grains of paradise and ginger and grind these three things to a smooth paste.  Put the above meat paste a sauce made with vinegar and with lean broth of the meat, and boil this stew/sauce in a pan.   This sauce should be black and strong with spices and sharp with vinegar.
*Ciuiro is actually a term for a specific style of stew, most likely related to the French civet.

XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.

XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc.  Make it in the same way as that given above for the boar.  And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating)