释义 |
‖ garum|ˈgɛərəm| Also 6–7 garume. [a. L. garum, a. Gr. γάρον, earlier γάρος.] A sauce prepared from fermented fish, much used by the ancient Romans; in 16th and 17th c. recommended (after classical writers) as a medicine for horses. Now only Hist.
1587L. Mascall Govt. Cattle (1600) 123 With a pint and a halfe of Garum, which I take to bee saltfish water with a pounde of oile oliue mixed together, and put into his left nostrill. 1607Topsell Four-f. Beasts (1658) 437 Cure it by laying two linnen clothes, or by a pinte of the best Garum, and a pound of Oyl infused into the left nostril of the Mule. 1766Smollett Trav. 168 The famous pickle of the antients, called garum, was made of the gills and blood of the tunny. 1867Archæol. XLI. 293 ff., Classic Cookery [The ancient method of its preparation is minutely described]. |