Scotch collops

To make Scotch Collops, either of Beef, Veal, or Mutton. CUt^([sic]) 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

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

My Lady Diana Porte’s Scotch Collops. Cut 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.

1669, Sir Kenelm Digby, The closet of the eminently learned Sir Kenelme Digbie Kt., London: by E.C. for H. Brome, page 216

Scotch-Collops with Mutton TAke 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

1733, Vincent La Chapelle, The Modern Cook, page 317

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.

1814, Sir Walter Scott, Waverly

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.

1860, Mary Randolph, The Virginia Housewife, or, Methodical Cook, page 36

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.

[1894, Robert Hunter, John A. Williams, S.J. Heritage, editors, The American Encyclopedic Dictionary, page 3584