scotched collops

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English

Alternative forms

Etymology

Reanalysis of earlier Scotch collops from Scotch (“of Scotland”) to scotched (“that has been cut”).[2] The dish was labeled variously during the 18th and 19th centuries as Scotch collops, scorched collops, or scotched collops, among others.[3] The latter form is first attested from the 18th century, with Scotch collops from the 17th.[4]

Noun

scotched collops pl (plural only)

  1. (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.
    • 1708, William King, “The Art of Cookery”, in All Poetry‎, retrieved 2-15-2023:
      What signifie Scotcht-Collops to a Feast?
      Or you can make whip'd Cream! Pray what Relief
      Will that be to a Saylor who wants Beef?
  • 1899, Herbert Maxwell, “Our obligations to wild animals”, in Blackwood’s Edinburgh Magazine, volume 166, page 232:
    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!
  • 1995, Damon Fowler, Classical Southern Cooking, page 183:
    Like scaloppine, scotched collops must not be overcooked or they will take on a texture not unlike dried buffalo.
  • 2017, Graham Masterton, The Coven, page 157:
    You will also be served oysters and scotched collops and quails and chickens, as well as biscuits and tarts and various sweetmeats.

    • See also

    References

    1. ^ “Scotch”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.
    2. ^ “scotched collops, n.” under “scotched, adj.”, in OED Online Paid subscription required⁠, Oxford: Oxford University Press, March 2022.
    3. ^ Samuel Johnson (1800) A Dictionary of the English Language, page 4007: “Scotch Collops or Scotched Collops, skótchʹ kól-lúps. n. ſ. [from To scotch or cut.] Veal cut into small pieces.”
    4. ^ “Scotch collops, n.” under “Scotch, adj.”, in OED Online Paid subscription required⁠, Oxford: Oxford University Press, December 2022.
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