Broil them as you do the rack, but bread them and serve them with vinegar and pepper, or mustard and vinegar.
Or sometimes apples in slices, boil’d in beer and beaten butter to a mash.
Or green sauce, cinamon, and sugar.
Otherways, sage and onions minced, with vinegar and pepper boil’d in strong broth till they be tender.
Or minced onions boil’d in vinegar and pepper.