garum

gărum or găron, i, n., = γάρον,

• a rich sauce, fish-sauce, garum, made of small fish, esp. the scomber, of which the Romans were exceedingly fond, Plin. 31, 7, 43, § 93 sq.; Hor. S. 2, 8, 46; Mart. 13, 102; 7, 27, 8; Sen. Ep. 95 med.

garum, ī, n. (γάρον), eine kostbare Brühe (Sauce), die man aus mehreren kleinen marinierten Fischen, bes. dem scomber, früher aus dem garos, bereitete, Varro LL. 9, 66. Plin. 31, 93. Hor. sat. 2, 8, 46. Cels. 2, 25: gar. castum, Fastengarum, Corp. inscr. Lat. 4, 2569; 4, 5661 u. 5662 (vgl. Plin. 31, 95): gar. sociorum, Sen. ep. 95, 25. Corp. inscr. Lat. 4, 5659 (vgl. Plin. 31, 94).

garum [CL < γάρος], ~us , fish sauce. ~us, liquamen GlC G 32; liquamen vel ~um, fischbryne Ælf. Gl. 128; hunc fontem garis prefero, Roma, tuis Neckam DS III 228 p. 400; ~us, A. greve ‥ hic garrus, A. brewett ‥, hic ~us, a fyschbrowe WW; obsi, i. panis, jari succus inde obsomagarus quod fit de pane et sardellis Alph. 127.

gărum, (14) ī, n. (γάρον), sorte de saumure avec suc de poissons divers : Plin. 31, 93 ; Hor. S. 2, 8, 46 ; Cels. Med. 2, 25.

garum , i. n.
龍蝦鹹汁。

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garum or garon ī, n

• , γάρον, a rich sauce made of small fish, H.

Garum

(γάρον). A sauce made of the blood and entrails of fish salted, and resembling caviare (Plin. H. N. xxxi. 43; and Hor. Sat. ii. 8. 46).