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Scotch collops

noun

Etymology

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

  1. derived from kollops
  2. derived from kalops
  3. compounded as scotch collops — “Scotch + collop”

Definitions

  1. Thin slices of meat pounded flat, often fried.

    • 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

  2. Pieces of beef or veal cut thin or minced, beaten flat, and stewed.

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

The neighborhood

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sense glosses and etymology drawn from English Wiktionary · source · CC-BY-SA