Mutton Chops Soyer

Soyer chops are cut from the saddle dividing it into one and a half inch thick slices cut the full width of the saddle; they should each weigh twelve ounces after being pared and are to be cooked for twelve minutes; when they are done they can be split through the center so that one chop will answer for two persons; serve them very hot with a half-glaze sauce (No. 413) into which Worcestershire sauce has been added, and buttered at the last moment, with the addition of fine raw herbs and nonpareil capers.