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.
A Collop is also a measure of land sufficient to graze one cow.