scotched collops

Meanings

1. A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments.

Etymology

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.