Collops

From Wikipedia, the free encyclopedia

Collops, sometimes referred to as Scotch Collops is traditional Scottish dish that derives its name from the French escalope. It can be created using either thin slices or minced meat of either Beef, Lamb or Venison. This is combined with onion salt and 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.

The methods used to create this dish in its various guises have direct parallels with the Middle Eastern treatment of meat in their cuisine, such as Kebabs and Koftas.

[edit] References

• 18th century recipe for Veal collops
• Mrs. Beetons recipe for Collops
• Historic food website, recipe for Venison in Collops