"Scotch collops" meaning in English

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        "3": "collop",
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      "expansion": "Scotch (“of Scotland”) + collop (“slice of meat”)",
      "name": "compound"
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  "etymology_text": "From Scotch (“of Scotland”) + collop (“slice of meat”). Attested from the 17th century.",
  "head_templates": [
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      "expansion": "Scotch collops pl (plural only)",
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  "lang_code": "en",
  "pos": "noun",
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        {
          "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 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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        }
      ],
      "glosses": [
        "Thin slices of meat pounded flat, often fried."
      ],
      "id": "en-Scotch_collops-en-noun-EjRu4zAb",
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        "(chiefly historical) Thin slices of meat pounded flat, often fried."
      ],
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      "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
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        "Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
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          "veal",
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          "mince",
          "mince"
        ],
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          "stew",
          "stew"
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      "raw_glosses": [
        "(chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
      "synonyms": [
        {
          "word": "scotched collops"
        }
      ],
      "tags": [
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        "plural",
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  "word": "Scotch collops"
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{
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      },
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      "name": "compound"
    }
  ],
  "etymology_text": "From Scotch (“of Scotland”) + collop (“slice of meat”). Attested from the 17th century.",
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      "expansion": "Scotch collops pl (plural only)",
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  "lang_code": "en",
  "pos": "noun",
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        {
          "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 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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        }
      ],
      "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"
      ]
    },
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      "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": "quotation"
        },
        {
          "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": "quotation"
        },
        {
          "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": "quotation"
        }
      ],
      "glosses": [
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      ],
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          "stew",
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      "raw_glosses": [
        "(chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed."
      ],
      "synonyms": [
        {
          "word": "scotched collops"
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      ],
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  "word": "Scotch collops"
}