[1] The derivation is obscure; the OED cites that it may be related to the old Swedish word kollops (equivalent to the modern: kalops), but also suggests a German origin (Klops).
[3] Scotch collops are a traditional Scottish dish (referred to as a meal in Robert Louis Stevenson's novel Kidnapped—published in 1886; set in the 1750s).
This is combined with onion, salt, pepper and suet, then stewed, baked or roasted with optional flavourings according to the meat used.
A fancier version of this dish is made with cayenne, mace, mushroom ketchup and port wine, optionally served with gravy and currant jelly.
Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs and fried before saucing.