fat bacon are layered over veal collops, then spread with highly seasoned forcemeat, rolled, skewered, covered with egg wash and fried. These are served with brown gravy.

Several recipes for minced-beef collops are found in Eliza Acton's Modern Cookery for Private Families, the most simple made by mincing very tender beef and simmering the "collops" in their own gravy. Collops made with less tender cuts,