"Scotch collops" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "Scotch",
        "3": "collop",
        "t1": "of Scotland",
        "t2": "slice of meat"
      },
      "expansion": "Scotch (“of Scotland”) + collop (“slice of meat”)",
      "name": "compound"
    }
  ],
  "etymology_text": "From Scotch (“of Scotland”) + collop (“slice of meat”). Attested from the 17th century.",
  "head_templates": [
    {
      "args": {
        "1": "p"
      },
      "expansion": "Scotch collops pl (plural only)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "_dis": "71 29",
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w+disamb"
        },
        {
          "_dis": "55 45",
          "kind": "other",
          "name": "English pluralia tantum",
          "parents": [
            "Pluralia tantum",
            "Nouns",
            "Lemmas"
          ],
          "source": "w+disamb"
        },
        {
          "_dis": "72 28",
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w+disamb"
        },
        {
          "_dis": "73 27",
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w+disamb"
        }
      ],
      "examples": [
        {
          "ref": "1664, 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:",
          "text": "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",
          "type": "quote"
        },
        {
          "ref": "1669, Sir Kenelm Digby, The closet of the eminently learned Sir Kenelme Digbie Kt., London: by E.C. for H. Brome, page 216:",
          "text": "My Lady Diana Porte’s Scotch Collops.\nCut 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.",
          "type": "quote"
        },
        {
          "ref": "1733, Vincent La Chapelle, The Modern Cook, page 317:",
          "text": "Scotch-Collops with Mutton\nTAke 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",
          "type": "quote"
        },
        {
          "ref": "1758, Hannah Glasse, The Art of Cookery, Made Plain and Easy, page 21:",
          "text": "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",
          "type": "quote"
        },
        {
          "ref": "1814, Sir Walter Scott, Waverly:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Thin slices of meat pounded flat, often fried."
      ],
      "id": "en-Scotch_collops-en-noun-EjRu4zAb",
      "raw_glosses": [
        "(chiefly historical) Thin slices of meat pounded flat, often fried."
      ],
      "tags": [
        "historical",
        "plural",
        "plural-only"
      ]
    },
    {
      "categories": [
        {
          "kind": "other",
          "name": "American English",
          "parents": [],
          "source": "w"
        },
        {
          "_dis": "55 45",
          "kind": "other",
          "name": "English pluralia tantum",
          "parents": [
            "Pluralia tantum",
            "Nouns",
            "Lemmas"
          ],
          "source": "w+disamb"
        }
      ],
      "examples": [
        {
          "ref": "1824, Mary Holland, The Complete Economical Cook, and Frugal Housewife, page 72:",
          "text": "Some like the Scotch collops made thus: put the collops into the ragoo, and stew them for five minutes.",
          "type": "quote"
        },
        {
          "ref": "1860, Mary Randolph, The Virginia Housewife, or, Methodical Cook, page 36:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "[1894, Robert Hunter, John A. Williams, S.J. Heritage, editors, The American Encyclopedic Dictionary, page 3584:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
      "id": "en-Scotch_collops-en-noun-vjukt~UK",
      "links": [
        [
          "beef",
          "beef"
        ],
        [
          "veal",
          "veal"
        ],
        [
          "mince",
          "mince"
        ],
        [
          "stew",
          "stew"
        ]
      ],
      "raw_glosses": [
        "(chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
      "synonyms": [
        {
          "word": "scotched collops"
        }
      ],
      "tags": [
        "US",
        "plural",
        "plural-only"
      ]
    }
  ],
  "word": "Scotch collops"
}

{
  "categories": [
    "English compound terms",
    "English entries with incorrect language header",
    "English lemmas",
    "English multiword terms",
    "English nouns",
    "English pluralia tantum",
    "Pages with 1 entry",
    "Pages with entries"
  ],
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "Scotch",
        "3": "collop",
        "t1": "of Scotland",
        "t2": "slice of meat"
      },
      "expansion": "Scotch (“of Scotland”) + collop (“slice of meat”)",
      "name": "compound"
    }
  ],
  "etymology_text": "From Scotch (“of Scotland”) + collop (“slice of meat”). Attested from the 17th century.",
  "head_templates": [
    {
      "args": {
        "1": "p"
      },
      "expansion": "Scotch collops pl (plural only)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English terms with historical senses",
        "English terms with quotations"
      ],
      "examples": [
        {
          "ref": "1664, 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:",
          "text": "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",
          "type": "quote"
        },
        {
          "ref": "1669, Sir Kenelm Digby, The closet of the eminently learned Sir Kenelme Digbie Kt., London: by E.C. for H. Brome, page 216:",
          "text": "My Lady Diana Porte’s Scotch Collops.\nCut 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.",
          "type": "quote"
        },
        {
          "ref": "1733, Vincent La Chapelle, The Modern Cook, page 317:",
          "text": "Scotch-Collops with Mutton\nTAke 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",
          "type": "quote"
        },
        {
          "ref": "1758, Hannah Glasse, The Art of Cookery, Made Plain and Easy, page 21:",
          "text": "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",
          "type": "quote"
        },
        {
          "ref": "1814, Sir Walter Scott, Waverly:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Thin slices of meat pounded flat, often fried."
      ],
      "raw_glosses": [
        "(chiefly historical) Thin slices of meat pounded flat, often fried."
      ],
      "tags": [
        "historical",
        "plural",
        "plural-only"
      ]
    },
    {
      "categories": [
        "American English",
        "English terms with quotations"
      ],
      "examples": [
        {
          "ref": "1824, Mary Holland, The Complete Economical Cook, and Frugal Housewife, page 72:",
          "text": "Some like the Scotch collops made thus: put the collops into the ragoo, and stew them for five minutes.",
          "type": "quote"
        },
        {
          "ref": "1860, Mary Randolph, The Virginia Housewife, or, Methodical Cook, page 36:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "[1894, Robert Hunter, John A. Williams, S.J. Heritage, editors, The American Encyclopedic Dictionary, page 3584:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
      "links": [
        [
          "beef",
          "beef"
        ],
        [
          "veal",
          "veal"
        ],
        [
          "mince",
          "mince"
        ],
        [
          "stew",
          "stew"
        ]
      ],
      "raw_glosses": [
        "(chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
      "synonyms": [
        {
          "word": "scotched collops"
        }
      ],
      "tags": [
        "US",
        "plural",
        "plural-only"
      ]
    }
  ],
  "word": "Scotch collops"
}