Scotch collops

English

Etymology

From Scotch (“of Scotland”) +‎ collop (“slice of meat”). Attested from the 17th century.

Noun

Scotch collops pl (plural only)

1. (chiefly historical) Thin slices of meat pounded flat, often fried.
   • 1664, Hannah Woolley, The cook's guide: or, Rare receipts for cookery‎^[1], London: Peter Dring at the Sun in the Poultry, next door to the Rose-Tavern, page 67:

     To make Scotch Collops, either of Beef, Veal, or Mutton. CUt^[sic] your meat very thin, hen beat it with a Rowling pin till it be very tender; then salt it a little, and fry it in a pan without any liquor

   • 1669, Sir Kenelm Digby, The closet of the eminently learned Sir Kenelme Digbie Kt.‎^[2], London: by E.C. for H. Brome, page 216:

     My Lady Diana Porte’s Scotch Collops.
     Cut a leg or two of Mutton into thin slices, which beat very well. Put them to fry over a very quick fire in a pan first glased over, with no more Butter melted in it, then just to besmear a little all the bottom of the Pan.

   • 1733, Vincent La Chapelle, The Modern Cook, page 317:

     Scotch-Collops with Mutton
     TAke a leg of Mutton, take out of it the Pope's Eye, take off all the Skin; then cut your Pope’s Eye, with all the tender part, into small bits the bigness of the end of your Thumb and flatten them as much as possible

   • 1758, Hannah Glasse, The Art of Cookery, Made Plain and Easy, page 21:

     To dress Scotch Collops. Take veal, cut it thin, beat it well with the Back of a Knife or Rolling-pin, and grate some Nutmeg over them

   • 1814, Sir Walter Scott, Waverly‎^[3]:

     The learned in cookery dissent from the Baron of Bradwardine, and hold the roe venison dry and indifferent food, unless when dressed in soup and Scotch collops.

2. (chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed.

   Synonym: scotched collops

   • 1824, Mary Holland, The Complete Economical Cook, and Frugal Housewife, page 72:

     Some like the Scotch collops made thus: put the collops into the ragoo, and stew them for five minutes.

   • 1860, Mary Randolph, The Virginia Housewife, or, Methodical Cook, page 36:

     SCOTCH COLLOPS OF VEAL. They may be made of the nice parts of the rack, or cut from the fillet, rub a little salt and pepper on them, and fry them a light brown; have a rich gravy seasoned with wine, and any kind of catsup you choose, with a few cloves of garlic, and some pounded mace, thicken it.

   • [1894, Robert Hunter, John A. Williams, S.J. Heritage, editors, The American Encyclopedic Dictionary, page 3584:

     scotch-collops, scotched-collops, scotcht-scollops, s. pl. A dish consisting of beef cut up into small pieces, beaten and done in a stew-pan with butter and some salt, pepper, and a finely-sliced onion.]