Collop meaning

Collop definitions

Collop is a term that originated in England and refers to a small slice of meat, usually beef or veal, that is typically fried or grilled. It is similar to a cutlet but is smaller in size and often served as a breakfast dish.

Origin of Collop

The term "collop" has its roots in Middle English and Old English, where it referred to a small piece or slice of meat. Over time, the word evolved to describe specifically a thin slice of meat suitable for frying or grilling.

How Collops are Prepared

Collops are typically seasoned with salt, pepper, and other spices before being cooked in a hot skillet or on a grill. They are often served with eggs, toast, and other breakfast foods. In some regions, collops are also used in stews and casseroles.

Variations of Collops

While beef and veal are the most common meats used to make collops, other types of meat such as pork or lamb can also be used. Additionally, collops can be made with ground meat shaped into small patties instead of slices.

Overall, collops are a versatile dish that can be enjoyed at any time of day and are a popular choice for a hearty and satisfying meal.

Collop Examples

1. She fried up a delicious collop of bacon for breakfast.
2. He sliced a juicy collop of steak for his sandwich.
3. The chef prepared a savory collop of chicken breast.
4. They enjoyed a tender collop of pork at the dinner party.
5. She grilled a perfectly seasoned collop of salmon for dinner.
6. He ordered a thick collop of ham on his sandwich.
7. The restaurant served a generous collop of roast beef.
8. She cooked a flavorful collop of lamb for the holiday meal.
9. They indulged in a succulent collop of veal at the fancy restaurant.
10. He savored every bite of the tender collop of duck breast.

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