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{{Lewis
|lshtext=<b>ālec</b>: ([[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,<br /><b>I</b> 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.
}}
{{Gaffiot
|gf=<b>ālēc</b>,¹⁶ <b>ālēcātus</b>, v. [[allec]].
}}
{{Georges
|georg=alec, s. [[allec]].
}}
{{esel
|sltx=[[ἄλιξ]]
}}
{{LaEn
|lnetxt=alec alecis N N :: herrings; a fish sauce; pickle
}}