[Sca-cooks] alec sauce
jjterlouw at earthlink.net
Thu Aug 23 07:16:16 PDT 2012
>From Apicius, A Critical Edition with an Introduction and English
Translation by Christopher Grocock and Sally Grainger:
"Allec: This by-product of fish sauce production was used as a fish paste
in its own right."
It goes on for a couple of paragraphs to give a deeper definition.
If you are interested in Apicius and do not own this book you need to
rectify that. Of all the versions I own this is the most informative
available. Sally Grainger also did a companion cookbook, but it only has a
fraction of the recipes redacted. Worthwhile none the less.
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Sandra J. Kisner
Sent: Thursday, August 23, 2012 8:11 AM
To: Cooks within the SCA (sca-cooks at lists.ansteorra.org)
Subject: [Sca-cooks] alec sauce
There's an interesting post (and query) at The Old Foodie today
<http://www.theoldfoodie.com/2012/08/alecsize-that-fish.html> about alec
sauce. Does anybody here know anything about it?
An extract from the post:
Still wishing to pursue the notion of `alec sauce', I think I came a step
closer with a definition frm
A new English dictionary on historical principles : founded mainly on the
materials collected by the Philological Society (1888)
Halec, Halecize, var. ALEC, ALECIZE.
Halecoid, a. and sb. Ichth. [f. mod.L. Halecoides, f. halec, alec, sauce
prepared from small fish, and perh. the fish itself:.]
a. adj. Of or belonging to the herring family,
b. sb. A clupeoid fish.
Other sources suggest it was a `form of garum' or `thickened form of garum.'
Oddly, perhaps, I have been unable to find any recipes for `alec sauce' -
although this may well be due to my poor linguist skills. Maybe one of you
with knowledge of Latin, or ancient cookery, can help?
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