Collops are slices of meat. The derivation of the term is uncertain. It appears to be related to the Swedish word kalops, rather than to the French word escalope.
In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Lent, when that was a period of fasting from meat. A traditional breakfast dish was collops of bacon topped with a fried egg.
Scotch Collops are a traditional Scottish dish. It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavourings according to the meat used. It is traditionally served garnished with thin toast and mashed potato.
The methods used to create this dish in its various guises have direct parallels with the Middle Eastern treatment of meat in such dishes as koftas.
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Traditional Scottish Recipes - Scotch Collops, www.rampantscotland.com
Scotch Collops, www.allbritishfood.com