-
1 hallec
hallēc, hallex v. l. = allec, allex -
2 hallec
hallēc, s. allēc.
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3 hallec
hallēc, s. allec. -
4 hallēc
-
5 hallec
ālec (better, allec; hallec also in MSS.), ēcis, n., or ālex ( hāl-), ēcis, f. and m. (v. Rudd. I. p. 17, n. 93; Schneid. Gr. 2, 110 and 128), acc. to Plin. 31, 8, 44, § 95, the sediment of a costly fish-sauce, garum; and in gen. the sauce prepared from small fish, fish-pickle, fish-brine: alec danunt, * Plaut. Fragm. Ap. Non. 2, 395; 120, 3:faecem et allec,
Hor. S. 2, 4, 73; 2, 8, 9 K. and H.:putri cepas hallece natantes,
Mart. 3, 77 Schneid.—The plur. Not in use, v. Prisc. P. 686 P. -
6 allēc (hallēc
allēc (hallēc, allex, hallex), ēcis, n. [st1]1 [-] préparation culinaire à base de poisson, saumure de poisson. - Hor. S. 2, 4, 73; Plin. 31, 95. [st1]2 [-] poisson. - Isid. 12, 6, 39. -
7 allec
allēc (halēc, hallēc), ēcis, n., u. allex (hallex), ēcis, m. u. f. (s. Prisc. 6, 20 u. 21), Fischsuppe (nicht »Fischlake« od. »Kaviar«), der nicht durchgeseihte Bodensatz des garum (w.s.), eine Art Kraftbrühe, die man auch aus Austern und andern Schaltieren u. Seefischen, bes. aus der Seebarbe (mullus) bereitete, Form allec, Hor. sat. 2, 4, 73; 2, 8, 9: Form allex, Cato r.r. 58. Plin. 31, 95 u. 32, 128. Mart. 3, 77, 5; 11, 27, 6. Apic. 7, 262 (dazu Schuch) u. 288; 9, 431. – / Die Schreibung der besten Handschrn. ist allec od. hallec, allex od. hallex (Variante alec, halec, alex, halex).
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8 allec
allēc (halēc, hallēc), ēcis, n., u. allex (hallex), ēcis, m. u. f. (s. Prisc. 6, 20 u. 21), Fischsuppe (nicht »Fischlake« od. »Kaviar«), der nicht durchgeseihte Bodensatz des garum (w.s.), eine Art Kraftbrühe, die man auch aus Austern und andern Schaltieren u. Seefischen, bes. aus der Seebarbe (mullus) bereitete, Form allec, Hor. sat. 2, 4, 73; 2, 8, 9: Form allex, Cato r.r. 58. Plin. 31, 95 u. 32, 128. Mart. 3, 77, 5; 11, 27, 6. Apic. 7, 262 (dazu Schuch) u. 288; 9, 431. – ⇒ Die Schreibung der besten Handschrn. ist allec od. hallec, allex od. hallex (Variante alec, halec, alex, halex). -
9 alec (allec
alec (allec, hallec, allex, hallex), alecis, n. saumure de poisson. -
10 alec
ālec (better, allec; hallec also in MSS.), ēcis, n., or ālex ( hāl-), ēcis, f. and m. (v. Rudd. I. p. 17, n. 93; Schneid. Gr. 2, 110 and 128), acc. to Plin. 31, 8, 44, § 95, the sediment of a costly fish-sauce, garum; and in gen. the sauce prepared from small fish, fish-pickle, fish-brine: alec danunt, * Plaut. Fragm. Ap. Non. 2, 395; 120, 3:faecem et allec,
Hor. S. 2, 4, 73; 2, 8, 9 K. and H.:putri cepas hallece natantes,
Mart. 3, 77 Schneid.—The plur. Not in use, v. Prisc. P. 686 P. -
11 allec
ālec (better, allec; hallec also in MSS.), ēcis, n., or ālex ( hāl-), ēcis, f. and m. (v. Rudd. I. p. 17, n. 93; Schneid. Gr. 2, 110 and 128), acc. to Plin. 31, 8, 44, § 95, the sediment of a costly fish-sauce, garum; and in gen. the sauce prepared from small fish, fish-pickle, fish-brine: alec danunt, * Plaut. Fragm. Ap. Non. 2, 395; 120, 3:faecem et allec,
Hor. S. 2, 4, 73; 2, 8, 9 K. and H.:putri cepas hallece natantes,
Mart. 3, 77 Schneid.—The plur. Not in use, v. Prisc. P. 686 P. -
12 halex
ālec (better, allec; hallec also in MSS.), ēcis, n., or ālex ( hāl-), ēcis, f. and m. (v. Rudd. I. p. 17, n. 93; Schneid. Gr. 2, 110 and 128), acc. to Plin. 31, 8, 44, § 95, the sediment of a costly fish-sauce, garum; and in gen. the sauce prepared from small fish, fish-pickle, fish-brine: alec danunt, * Plaut. Fragm. Ap. Non. 2, 395; 120, 3:faecem et allec,
Hor. S. 2, 4, 73; 2, 8, 9 K. and H.:putri cepas hallece natantes,
Mart. 3, 77 Schneid.—The plur. Not in use, v. Prisc. P. 686 P. -
13 FISH SAUCE
[N]GARUM (-I) (N)GARON (GARI) (N)HALLEC (-ECIS) (N)HALLEX (-ECIS) (N)ALECULA (-AE) (F) -
14 ἇλιξ
II = Lat. hallec, fish-sauce, Dsc.4.148, Gp.20.46.2. [full] ἁλίξαντος, ον, worn by sea,χοιράδες AP6.89
(Maec.);τύμβος IG9(1).878
(Corcyr.); ἁ. μόρος death by being dashed on the beach, AP7.404 (Zon.).
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