Scotch collops

Noun

Scotch collops pl (plural only)

1. (historical, plural, plural-only) 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 liquor1664, Hannah Woolley, The cook's guide: or, Rare receipts for cookery, London: Peter Dring at the Sun in the Poultry, next door to the Rose-Tavern, page 67
   • 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.1669, Sir Kenelm Digby, The closet of the eminently learned Sir Kenelme Digbie Kt., London: by E.C. for H. Brome, page 216
2. (US, plural, plural-only) 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.1824, Mary Holland, The Complete Economical Cook, and Frugal Housewife, page 72
   • 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.1860, Mary Randolph, The Virginia Housewife, or, Methodical Cook, page 36

   Synonyms:

   scotched collops