Recipes and Stories

21 May 2018: The Case of the Corrupted Collop

May 21, 2018

Tags: Historical Cooking, Classic Southern Cooking, Historical Southern Cooking, Historical English Cooking, Collops, Scotch Collops, Minced Scotch Collops, Mary Randolph, Harriott Pinckney Horry, Eliza Acton, Beeton's Book of Household Management, The Savannah Cook Book, Harriet Ross Colquitt

Classic Scotch Collops, here made with pork tenderloin.
Oh, the convolutions of an historian’s mind. While researching a story for my regular newspaper column, I was reminded of a curious old recipe from Harriet Ross Colquitt’s timeless classic, The Savannah Cook Book, published in 1932. The recipe was for Scotch Collops.

Now, collop is an old English word for a thin slice of meat. It could be used for anything from veal to bacon, though it most commonly described thin slices of veal or beef round. They were usually fried in butter or lard and sauced with a rich gravy made from the deglazed pan juices—essentially the same as Italian scaloppine. (more…)