Collops

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This article is about the meat dish. For the measurement of land, see Collop (unit).

A collop is a slice of meat, according to one definition in the Oxford English Dictionary. The derivation is obscure; the OED cites Ihre that it may be related to the old Swedish word kollops (equivalent to the modern: kalops ), but also suggests a German origin (klops).[1]

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.[citation needed] at christ's hospital, which was founded before the reign of Elizabeth the first, the word collops is used on the menu to mean stewed minced beef.

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.[citation needed]

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.[citation needed]

References[edit]

  1. ^ Oxford English Dictionary, accessed 8 February 2013

External links[edit]