"scotched collops" meaning in All languages combined

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  "etymology_text": "Reanalysis of earlier Scotch collops from Scotch (“of Scotland”) to scotched (“that has been cut”). The dish was labeled variously during the 18th and 19th centuries as Scotch collops, scorched collops, or scotched collops, among others. The latter form is first attested from the 18th century, with Scotch collops from the 17th.",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "ref": "1708, William King, “The Art of Cookery”, in All Poetry, retrieved 2023-02-15:",
          "text": "What signifie Scotcht-Collops to a Feast?\nOr you can make whip'd Cream! Pray what Relief\nWill that be to a Saylor who wants Beef?",
          "type": "quote"
        },
        {
          "ref": "[1829, Margaret Dods, The Cook and Housewife’s Manual, page 285:",
          "text": "438. Scotch-Collops.^*―Cut small slices of equal thickness out of the fillet[…]^*This properly means scotched, or scored collops, though the word has come to be understood as above.",
          "type": "quote"
        },
        {
          "ref": "[1882, Eliezer Edwards, Words, facts, and phrases; a dictionary of curious, quaint, and out-of-the-way matters, page 501:",
          "text": "Scotched Collops. In cookery books and on bills of fare we are constantly meeting with this term, spelt ‘Scots collops’ or ‘Scotch collops.’ The dish, however, has not a Scottish origin. The collops, or slices of flesh, before being cooked are ‘scotched,’ which means, according to Worcester, that they are ‘cut with shallow incisions, or in a slight manner.’",
          "type": "quote"
        },
        {
          "ref": "1899, Herbert Maxwell, “Our obligations to wild animals”, in Blackwood’s Edinburgh Magazine, volume 166, page 232:",
          "text": "cakes and ales those may still have who can command them, but down with the roast-beef of Old England! be scotched collops anathema maranatha, and Irish stew accounted an unclean thing!",
          "type": "quote"
        },
        {
          "ref": "1995, Damon Fowler, Classical Southern Cooking, page 183:",
          "text": "Like scaloppine, scotched collops must not be overcooked or they will take on a texture not unlike dried buffalo.",
          "type": "quote"
        },
        {
          "ref": "2017, Graham Masterton, The Coven, page 157:",
          "text": "You will also be served oysters and scotched collops and quails and chickens, as well as biscuits and tarts and various sweetmeats.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments."
      ],
      "id": "en-scotched_collops-en-noun-slG883ez",
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          "beef",
          "beef"
        ],
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          "veal",
          "veal"
        ],
        [
          "mince",
          "mince"
        ],
        [
          "stew",
          "stew"
        ],
        [
          "onion",
          "onion"
        ],
        [
          "condiment",
          "condiment"
        ]
      ],
      "raw_glosses": [
        "(now chiefly US) A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments."
      ],
      "related": [
        {
          "word": "collop"
        }
      ],
      "synonyms": [
        {
          "word": "Scotch collops"
        },
        {
          "tags": [
            "obsolete"
          ],
          "word": "scotcht collops"
        }
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        "US",
        "plural",
        "plural-only"
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  "word": "scotched collops"
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  "etymology_text": "Reanalysis of earlier Scotch collops from Scotch (“of Scotland”) to scotched (“that has been cut”). The dish was labeled variously during the 18th and 19th centuries as Scotch collops, scorched collops, or scotched collops, among others. The latter form is first attested from the 18th century, with Scotch collops from the 17th.",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "related": [
    {
      "word": "collop"
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      "examples": [
        {
          "ref": "1708, William King, “The Art of Cookery”, in All Poetry, retrieved 2023-02-15:",
          "text": "What signifie Scotcht-Collops to a Feast?\nOr you can make whip'd Cream! Pray what Relief\nWill that be to a Saylor who wants Beef?",
          "type": "quote"
        },
        {
          "ref": "[1829, Margaret Dods, The Cook and Housewife’s Manual, page 285:",
          "text": "438. Scotch-Collops.^*―Cut small slices of equal thickness out of the fillet[…]^*This properly means scotched, or scored collops, though the word has come to be understood as above.",
          "type": "quote"
        },
        {
          "ref": "[1882, Eliezer Edwards, Words, facts, and phrases; a dictionary of curious, quaint, and out-of-the-way matters, page 501:",
          "text": "Scotched Collops. In cookery books and on bills of fare we are constantly meeting with this term, spelt ‘Scots collops’ or ‘Scotch collops.’ The dish, however, has not a Scottish origin. The collops, or slices of flesh, before being cooked are ‘scotched,’ which means, according to Worcester, that they are ‘cut with shallow incisions, or in a slight manner.’",
          "type": "quote"
        },
        {
          "ref": "1899, Herbert Maxwell, “Our obligations to wild animals”, in Blackwood’s Edinburgh Magazine, volume 166, page 232:",
          "text": "cakes and ales those may still have who can command them, but down with the roast-beef of Old England! be scotched collops anathema maranatha, and Irish stew accounted an unclean thing!",
          "type": "quote"
        },
        {
          "ref": "1995, Damon Fowler, Classical Southern Cooking, page 183:",
          "text": "Like scaloppine, scotched collops must not be overcooked or they will take on a texture not unlike dried buffalo.",
          "type": "quote"
        },
        {
          "ref": "2017, Graham Masterton, The Coven, page 157:",
          "text": "You will also be served oysters and scotched collops and quails and chickens, as well as biscuits and tarts and various sweetmeats.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments."
      ],
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          "onion",
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        "(now chiefly US) A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments."
      ],
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        "plural",
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  "synonyms": [
    {
      "word": "Scotch collops"
    },
    {
      "tags": [
        "obsolete"
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      "word": "scotcht collops"
    }
  ],
  "word": "scotched collops"
}