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'Collops' are slices of meat. The term derives from the French ''escalope''.
In Elizabethan times, "collops" came to refer specifically to slices of bacon. On Shrove Monday, also known as 'Collop Monday' -- the last day to cook meat before Lent -- a traditional breakfast dish is collops of bacon topped with a fried egg.
'Scotch Collops' are a traditional Scottish dish. 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. It is traditionally served garnished with thin toast and mashed potato.
The methods used to create this dish in its various guises have direct parallels with the Middle Eastern treatment of meat in their cuisine, such as Kebabs and Koftas.

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References

References

★ 18th century recipe for Veal collops

★ Mrs. Beetons recipe for Collops

★ Historic food website, recipe for Venison in Collops