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.
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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