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 An old (16th Cent) sauce made from herrings. The form of the sauce is now lost, but it may have been similar to the Roman ‘garum’, a fermented fish sauce. Thomas Owen’s translation of the 10th Century ‘The Geoponica‘ (Agricultural Pursuits) says that ‘allec’ is a sauce made from the residue left from the production of fermented fish sauces. See: Worcester Sauce Alecs  |
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