Lamb collops were included on the breakfast menu for first class passengers of the Titanic.
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Several recipes for minced beef collops are found in Eliza Acton's Modern Cookery for Private Families, the most simple made mincing very tender beef and simmering the "collops" in their own gravy. Collops made with less tender cuts, like rump steak, are served in a stew made with a basic roux of flour and butter with herbs (called "brown thickening") and a flavoring ingredient like ketchup or chili vinegar. A fancier version of this dish is made with cayenne, mace, mushroom catsup and port wine, optionally served with gravy and currant jelly. Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch Collops", dipped in egg batter and bread crumbs and fried before saucing.
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A collop is a slice of meat, according to one definition in the Oxford English Dictionary. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg.
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At Christ's Hospital, which was founded before the reign of Elizabeth the First, the word collops was used on the menu to mean stewed minced beef. Scotch collops are a traditional Scottish dish (referred to as a meal in Robert Louis Stevenson's novel, Kidnapped). It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper and suet, then stewed, baked or roasted with optional flavourings according to the meat used.
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It is traditionally served garnished with thin toast and mashed potato. A different recipe is found in the 18th-century The Compleat Housewife for thinly sliced veal "collops" dipped in seasoned batter and dredged in flour, fried in butter, and served with a thick mushroom butter gravy finished with freshly squeezed orange juice. In the early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell long thin slices of veal collops are layered over bacon, then spread with seasoned forcemeat, rolled, skewered, battered with egg and fried. These are served with brown gravy.
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Most adults and larvae are predaceous, but many are common on flowers. The most common North American species belong to the genus Collops (Malachiinae); C. quadrimaculatus is reddish, with two bluish black spots on each elytron.Triplehorn, C. and Johnson, N.: "Borror and DeLong's Introduction to the Study of Insects, 7th Ed.", page 429. Brooks/Cole, 2005.
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There are many predators of Z. exclamationis in its different life stages. Eggs are predated by the melyrid beetle Collops vittatus, the thirteen spotted ladybird Hippodamia tredecimpunctata, and the convergent ladybird H. convergens. Larvae of the common green lacewing Chrysoperla carnea consume both eggs and larvae. The spined soldier bug Podius maculiventris predates both larvae and adults.
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No. 109 is a gooseberry fool made with gooseberries, water, sugar, egg yolks, cream, and nutmeg. Recipe 101, "To make Collops of Bacon in Sweet-meats" calls for Marchpane Paste, sugar, cinnamon, and ginger, sliced into escalopes as if it were bacon. The foods described are the sweet-meats which Woolley considered that her "Gentlewomen" readers would "have the Charge of". Recipes involving meat appear with nos.
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Bacon is often smoked with various wood fuels for up to ten hours. Bacon is eaten fried, baked, or grilled. A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as "collops".
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Successive rather minor cuts chopped off ears, nose, tongue, fingers, toes, and such before proceeding to grosser cuts that removed large collops of flesh from more sizable parts, e.g., thighs and shoulders. The entire process was said to last three days, and to total 3,600 cuts. The heavily carved bodies of the deceased were then put on a parade for a show in the public.
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Malachiinae have peculiar orange structures along the sides of the abdomen, which may be everted and saclike or withdrawn into the body and inconspicuous. The most common North American species belongs to the genus Collops (C. quadrimaculatus) and is reddish, with two bluish black spots on each elytron.Triplehorn, C. and Johnson, N.: "Borror and DeLong's Introduction to the Study of Insects, 7th Ed.", page 429.
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The lads used to go to school in these days till they were man able. They wore white sleeved waistcoats, "courdaroy" trousers, shirts made from flax, and nether shoe nor sock. Every one had a few collops of oaten bread with him in his pockets to school. He used to kick the children and he had such a temper, he'd kill them if they wouldnt get out of the school & run for their lives.
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They wore white sleeved waistcoats, "courdaroy" trousers, shirts made from flax, and nether shoe nor sock. Every one had a few collops of oaten bread with him in his pockets to school. He used to kick the children and he had such a temper, he'd kill them if they wouldnt get out of the school & run for their lives. In the Summer time he used to go away to Meath to work on farms.
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Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome",Digby, page 134 and "A savoury and nourishing boiled Capon, Del Conte di Trino, a Milano," which calls for costly ambergris, dates, raisins, currants and sugar; the bird is boiled inside an ox bladder.Digby, pages 146–147 Advice is given that diverges from the recipe headings onto related topics. In "Tea with Eggs", it is advised not to let tea soak too long in hot water "which makes it extract into itself the earthy parts of the herb", but "The water is to remain upon it no longer then whiles you can say the Miserere Psalm very leisurely... Thus you have only the spiritual parts of the Tea".Digby, pages 124–125 Similarly under "Pan Cotto", the author gives general advice upon breakfasting, recommending "juyce of Orange", cream of oatmeal or barley, and ending "Two poched eggs with a few fine dry-fryed Collops of pure Bacon, are not bad for breakfast, or to begin a meal".
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