Last night I made Brawn en Peverade but I made a variety of modifications.
The first was that I didn't have my usual spice selection available (it's a long story!) so I had to get creative. Instead of the specified mace, pepper, cinnamon, and cloves, I used Grains of Paradise, cardamom, and cinnamon.
I'm pretty new to using Grains of Paradise; they are considered a pepper substitute. They do have a peppery-bite that is strong before they are cooked and milder afterwards.
The spice combination was very fragrant while cooking. The meat and gravy had a lovely flavor, too. I really liked it! One thing about the Grains of Paradise -- they had a "slow peppery bite"; that is, first I tasted their flavor then shortly thereafter a light pepper burn spread across my tongue. Not unpleasant at all!
In my first attempt at this recipe, I loved the gravy but noticed it was a bit gritty when I first made it. So my thoughts then were to start soaking the dried bread crumbs in the wine and wine vinegar when the meat went into the oven. I did that this time but without the results I had hoped for. The gravy was not gritty, however it never did thicken properly. I had to make adjustments to get it to thicken.
Also, I used white wine instead of red and the flavor was good.