Illustrated Companion to the Latin Dictionary/Garum

This article incorporates text from a publication now in the public domain: Rich, Anthony (1849). The illustrated companion to the Latin dictionary, and Greek lexicon. p. vi. OCLC 894670115. https://archive.org/details/illustratedcompa00rich. 

GAR'UM (γάρον). A sauce made from the blood and entrails of sea fish salted down, like the caviare of our day. It was used in a great many ways both in the kitched and at table; and was manufactured of different qualities, good, bad, and indifferent, which accounts for the conflicting terms in which it is spoken of, sometimes as a choice delicacy, and at others as an inferior kind of food. Plin. H. N. xxxi. 43. Hor. Sat. ii. 8. 46. Mart. vii. 27. Id. vi. 93.