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Wednesday, August 3, 2011

ALLEC, ALEC, ALEX, ALLEX, ALOXA, HALLEC, HALLEX

ANFORA/GARUM JUG
FOUND AT MELLARIA, Tarifa (Cádiz):
Photo by: mundocultural.net
L. leccia (Rome, Corsica), alatna (Naples), Cat. lacha, alacha, And. ‘alies, Eng. allec, Moorish brine. This originated in Byzantine. It was the solid residue from garum left at the bottom of 30 liter jugs after the first straining. This was made into a sauce. Some historians qualify it as the best of the batch. Others think it the worst and consider it poor people’s sauce. It did cost less than garum. It contained the salt necessary for crystallization and preservation of food. "Allec" in English is defined as a sauce or pickle made from the dregs of small herrings or anchovies, while the Spanish differentiate the kinds of fish. "Allec" (and its variations) is derived from L. alicia, alise, which is an anchovy sauce; while alosa, L. alōsa, is shad sauce. In Turkey it could be a mixture of mackerel, anchovies and a lizard fish. Flower indicates that tuna entrails were thought the best but small red mullet, sprats or anchovies could be used. No recipe is included as this could be a test the best of marriages and neighbors being that it consists of letting fish rot in vats for several months! See alosa. [Apicius/Flower. 1958:22; Bolens. Cuisine. 1990:194; ES: Hanson. Apr 25, 02; and ES: López. 02]

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  2. Many thanks. I love compliments! It is so nice to be appreciated for all the years used to research the material and then to try a recipe, sometimes 2 or 3 times - that fits in with it taken from medieval Spansih manuscripts.

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